NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp avocado oil

0.5 medium lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus and toss the spears on the baking sheet with half of the avocado oil, minced garlic, and a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until the tips are slightly charred and the stalks are tender.

• 4

  While the vegetables roast, pat the salmon fillet very dry with a paper towel to ensure a perfect sear and season both sides with the remaining salt and pepper.

• 5

  Heat the rest of the avocado oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 6

  Carefully place the salmon in the pan skin-side down and press firmly with a flexible spatula for 10 seconds to prevent curling.

• 7

  Sear the salmon undisturbed for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes for a medium-rare center.

• 8

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