NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Ghee

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 baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, garlic powder, and half of the sea salt directly on the baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

  Heat the ghee in a cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 8

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

• 9

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