NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

12 spear asparagus

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the 12 spears of asparagus and place them on the prepared baking sheet.

• 3

  Drizzle 0.5 tbsp of extra virgin olive oil over the asparagus, season with half of the sea salt and black pepper, and toss to coat evenly.

• 4

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

• 5

  While the asparagus roasts, pat the 6.5 oz salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.

• 7

  Place the salmon skin-side down in the hot pan and press down gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Carefully flip the salmon and cook for another 2-3 minutes, adding the minced clove of garlic to the pan for the final 60 seconds of cooking.

• 9

  Remove from heat and serve the salmon alongside the roasted asparagus, garnished with 1 tsp fresh parsley and a bright squeeze from the 0.5 whole lemon.