NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh lemon juice

1 tsp Fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus and toss the spears with extra virgin olive oil, sea salt, and garlic powder on the prepared sheet.

• 3

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

• 4

  Pat the salmon dry with a paper towel—this is the secret to a crispy crust—and season both sides with salt and pepper.

• 5

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon skin-side down and press lightly with a spatula for 4 minutes until the skin is golden and crisp.

• 7

  Flip carefully and sear for 2 more minutes until the salmon is just opaque in the center.

• 8

  Plate the salmon with the roasted asparagus and finish with a bright squeeze of lemon and fresh dill.