NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Extra virgin olive oil

10 spears Asparagus

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet.

• 3

  Mince the garlic and toss the asparagus with half of the olive oil, the garlic, and a pinch of salt and pepper.

• 4

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

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and dried dill.

• 6

  Heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

• 7

  Carefully place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

• 8

  Flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F or it flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.