NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the prepared sheet.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure a perfectly crispy skin.

• 7

  Sear for 4 to 5 minutes, then carefully flip the fillet and cook for an additional 3 minutes until the flesh is opaque and flakes easily.

• 8

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