NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

2 cups Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 tsp Fresh dill

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the asparagus and season with half of the sea salt and black pepper, tossing to coat evenly.

• 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 and season both sides with the remaining salt and pepper.

• 6

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

• 7

  Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus, garnishing with fresh dill and a generous squeeze of lemon juice before serving.