NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and place them on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, half of the olive oil, and a pinch of salt and pepper.

• 4

  Roast the asparagus for 10-12 minutes until tender and slightly browned.

• 5

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

• 6

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

• 7

  Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 30 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes for medium-rare.

• 9

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