NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 medium Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is crispy and golden.

• 9

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.

• 10

  Transfer the salmon and roasted asparagus to a plate and finish with a fresh squeeze of lemon juice over everything.