NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 woody ends off the asparagus and toss them with half of the olive oil, minced garlic, a pinch of the sea salt, and a pinch of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, 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 non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

• 7

  Carefully flip the salmon fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 8

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