NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, 0.5 tbsp of olive oil, and half of the salt and pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 9

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