NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

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 toss them on the baking sheet with 0.5 tsp of olive oil, a pinch of salt, and a pinch of pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining 1 tsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon in the pan skin-side down and press down gently with a spatula for 10 seconds to ensure even contact for a crispy skin.

• 7

  Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for another 2 to 3 minutes until the internal temperature reaches 135°F.

• 8

  Remove the salmon and asparagus from heat, plate them together, and drizzle with fresh lemon juice before serving.