NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus bunch and spread the spears in a single layer on the prepared pan.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are tender-crisp.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.

• 7

  Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and very crispy.

• 8

  Carefully flip the salmon, add the minced garlic to the pan, and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a bright squeeze of fresh lemon juice.