NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Potato gnocchi

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil for the gnocchi.

• 2

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

• 3

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

• 4

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

• 5

  Flip the salmon carefully and cook for an additional 3 minutes until the internal temperature reaches 145 degrees Fahrenheit, then remove from the pan and set aside.

• 6

  While the salmon cooks, add the gnocchi to the boiling water and cook until they float to the surface, then drain immediately.

• 7

  In the same skillet used for the salmon, add the trimmed asparagus spears and minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 8

  Add the cooked gnocchi to the skillet with the asparagus, tossing with lemon juice, lemon zest, and fresh parsley for 1-2 minutes to meld the flavors.

• 9

  Plate the gnocchi and asparagus mixture and top with the pan-seared salmon fillet.