NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 wedge lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle the asparagus with 1 teaspoon of the olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

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

• 8

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 9

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