NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the asparagus and season with a pinch of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly browned at the tips.

• 5

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

• 6

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

• 7

  Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then carefully flip and cook for another 3 minutes until the flesh is opaque.

• 9

  Transfer the salmon and roasted asparagus to a plate and finish with a fresh squeeze of lemon juice before serving.