NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and toss them on the baking sheet with 1 tsp of olive oil and half of the sea salt.

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure the skin gets extra crispy.

• 5

  Season the salmon on both sides with the garlic powder, black pepper, and the remaining sea salt.

• 6

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

• 7

  Place the salmon skin-side down in the pan and press firmly with a spatula for 10 seconds, then sear for 4 minutes without moving it.

• 8

  Flip the fillet carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the salmon next to the roasted asparagus and finish with a generous squeeze of fresh lemon juice over everything.