NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, sea salt, and garlic powder.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until cooked through.

• 8

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