NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with the garlic powder and a pinch of the sea salt.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 5

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

• 6

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

• 7

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

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is very crispy and golden.

• 9

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F or your preferred doneness.

• 10

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