NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp 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 and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus spears and toss them on the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until 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 garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden, then flip and cook for another 2 to 3 minutes until your desired doneness is reached.

• 8

  Plate the crispy salmon next to the roasted asparagus and finish the dish with a generous squeeze of fresh lemon juice.