NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tablespoons of olive oil and a pinch of the sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is beautifully golden and the center is flaky.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, and chopped fresh dill.

• 8

  Arrange the salmon and roasted asparagus on a plate and spoon the lemon-garlic herb sauce over the top before serving.