NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Ghee

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

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

• 4

  Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.

• 5

  Flip the salmon and cook for another 2-3 minutes, then remove from the pan and set aside on a plate.

• 6

  In the same skillet, add the trimmed asparagus and sauté for 3-4 minutes until bright green and tender-crisp.

• 7

  Push the asparagus to the side, reduce heat to low, and add the ghee and minced garlic, sautéing for 30 seconds.

• 8

  Stir in the lemon juice, lemon zest, and fresh dill, then spoon the sauce over the salmon and asparagus before serving.