NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus

1 tsp Olive oil

1 tsp Ghee

0.25 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 large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

• 5

  Heat the ghee in a cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.

• 6

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

• 7

  Carefully flip the salmon and continue cooking for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the salmon immediately alongside the roasted asparagus and serve with a fresh lemon wedge to brighten the flavors.