NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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 the olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender but still vibrant green.

• 4

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper.

• 5

  Pat the salmon fillet completely dry with a paper towel and press the spice mixture firmly onto the flesh side of the fish.

• 6

  Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 7

  Place the salmon spice-side down in the hot skillet and sear for 3-4 minutes until a dark, flavorful crust has formed.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes or until the internal temperature reaches 145°F and the fish flakes easily.

• 9

  Serve the blackened salmon immediately alongside the roasted asparagus with a fresh squeeze of lemon juice over the top.