NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus spears and place them on the prepared baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, 1 teaspoon of olive oil, and a pinch of the salt and pepper.

• 4

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

• 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 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

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

• 8

  Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes.

• 9

  Transfer the salmon to a plate and serve immediately with the roasted asparagus and a bright squeeze of fresh lemon juice.