NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Minced garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, salt, and pepper.

• 3

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

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

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

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy, then flip carefully.

• 8

  Cook for another 2 to 3 minutes on the second side, adding the minced garlic to the pan for the final 60 seconds of cooking.

• 9

  Plate the salmon alongside the roasted asparagus and finish the dish with a bright squeeze of fresh lemon juice.