NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, minced garlic, sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4 to 5 minutes until the skin is golden and crisp.

• 6

  Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

• 7

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