NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 bunch Asparagus spears

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.

• 3

  Place the salmon fillet on the other side of the sheet pan.

• 4

  Mince the garlic clove and combine it in a small bowl with the olive oil, sea salt, black pepper, and dried oregano.

• 5

  Drizzle the herb oil mixture over both the salmon and the asparagus, rubbing it in to ensure even coating.

• 6

  Slice the half lemon into thin rounds and layer them across the top of the salmon fillet.

• 7

  Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Serve immediately, squeezing any remaining juice from the roasted lemon slices over the entire plate.