NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Fresh dill

PREPARATION

• 1

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

• 2

  Trim the woody ends of the asparagus and toss the spears with half of the olive oil, minced garlic, and a pinch of sea salt.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy, then flip and cook for an additional 2 to 3 minutes.

• 8

  Remove from heat and let the salmon rest for 2 minutes before serving with the roasted asparagus, a drizzle of lemon juice, and fresh dill.