NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

1.5 cup asparagus spears

0.75 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic clove and toss it with the asparagus, half of the olive oil, and 0.25 tsp of sea salt.

• 4

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

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a good sear.

• 6

  Season both sides of the salmon with the remaining sea salt, black pepper, and dried oregano.

• 7

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

• 8

  Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds.

• 9

  Sear the salmon for 4-5 minutes without moving it to allow the skin to become perfectly crispy and golden.

• 10

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired level of doneness.

• 11

  Plate the salmon alongside the roasted asparagus and finish the entire dish with a bright squeeze of fresh lemon juice.