NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

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 toss the spears on the baking sheet with 0.5 tablespoons of olive oil and a pinch of sea salt and black pepper.

• 3

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

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a perfect sear.

• 5

  Season the salmon on both sides with the garlic powder and the remaining sea salt and black pepper.

• 6

  Heat a heavy-bottomed skillet over medium-high heat with the remaining 0.5 tablespoons of olive oil.

• 7

  Place the salmon in the hot skillet skin-side down, pressing firmly with a spatula for 10 seconds to prevent curling.

• 8

  Sear for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for an additional 2 to 3 minutes until the center is just opaque.

• 9

  Remove the salmon from the pan and drizzle with fresh lemon juice before serving alongside the roasted asparagus.