NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1.5 tsp Extra virgin olive oil

2 tbsp Pomegranate juice

1 tsp Honey

1 tsp Dijon mustard

2 tbsp Pomegranate arils

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

• 5

  While the vegetables roast, combine the pomegranate juice, honey, and Dijon mustard in a small saucepan over medium heat.

• 6

  Simmer the glaze for 5 to 7 minutes until it has reduced by half and thickened into a syrup.

• 7

  Season the salmon fillet with the remaining salt and pepper.

• 8

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat.

• 9

  Place the salmon skin-side up in the skillet and sear for 4 to 5 minutes until a golden crust forms.

• 10

  Flip the salmon and cook for another 3 to 4 minutes, brushing the top generously with the pomegranate glaze during the last minute.

• 11

  Remove from heat and drizzle with fresh lemon juice.

• 12

  Plate the salmon alongside the roasted asparagus and garnish with fresh pomegranate arils.