NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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 place them on the baking sheet.

• 3

  Drizzle half of the olive oil over the asparagus and sprinkle with half of the salt, pepper, and garlic powder; toss to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 5

  While 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 olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

• 8

  Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

• 9

  Serve the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.