NUTRITION

SERVINGS

INGREDIENTS

10.5 oz Wild Sockeye Salmon

1 cup Asparagus spears

1 cup sliced White Mushrooms

0.75 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 Lemon wedge

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, lightly misting with a tiny amount of oil if desired, and seasoning with salt and pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender-crisp.

• 4

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

• 5

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 6

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

• 7

  Flip the salmon and continue cooking for another 3-4 minutes or until your desired level of doneness is reached.

• 8

  Remove the salmon from the pan and set aside to rest.

• 9

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 3-5 minutes until the mushrooms are browned and fragrant.

• 10

  Plate the salmon alongside the roasted asparagus and garlic mushrooms, finishing with a fresh squeeze of lemon juice.