NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Olive oil

1 tsp Minced garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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 them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

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

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 5

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

• 6

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.

• 7

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

• 8

  During the last minute of cooking, add the minced garlic to the pan and spoon the infused oil over the fish.

• 9

  Remove from heat, drizzle with fresh lemon juice, and serve immediately alongside the roasted asparagus.