NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp 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 place the spears on the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the asparagus and season with half of the sea salt, black pepper, and garlic powder.

• 4

  Toss the asparagus to coat evenly and roast in the oven for 12-15 minutes until tender-crisp.

• 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 garlic powder.

• 6

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

• 7

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it until the skin is crispy.

• 8

  Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.