NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

2 tsp 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 and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 1 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and lightly browned.

• 4

  While the asparagus roasts, pat the salmon fillet very dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 5

  Heat the remaining 1 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

• 8

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