NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus

1 tsp Olive oil

1 tsp Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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 tsp of olive oil and half of the sea salt.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  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 tsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact for a crispy crust.

• 7

  Sear the salmon for 4-5 minutes until the skin is golden, then add the minced garlic to the pan for the last minute of searing.

• 8

  Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is opaque and just cooked through.

• 9

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.