NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet. Drizzle with half of the olive oil and season with a pinch of the salt, pepper, and garlic powder.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon in the pan, skin-side down. Press down gently with a spatula for 10 seconds to ensure even contact. Cook for 4-5 minutes without moving it to achieve a crispy skin.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

• 8

  Remove the salmon and asparagus from the heat. Plate them together and drizzle the fresh lemon juice over the entire dish before serving.