NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 medium 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 spears and place them on the prepared baking sheet.

• 3

  Mince the garlic clove and toss it with the asparagus, half of the olive oil, and half of the salt and pepper.

• 4

  Roast the asparagus for 10 to 12 minutes until the tips are slightly charred and the stalks are tender.

• 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 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 30 seconds to ensure even contact for a crispy skin.

• 8

  Sear the salmon for 4-5 minutes, then flip and cook for another 2-3 minutes until the center is just opaque.

• 9

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