NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with paper towels to ensure a crispy sear.

• 5

  Season both sides of the salmon with the remaining salt, pepper, and the garlic powder.

• 6

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

• 7

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds; sear for 4-5 minutes until the skin is very crispy.

• 8

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

• 9

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