NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus spears and toss them on the baking sheet with 1 tsp of olive oil and half of the salt and pepper.

• 3

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a perfect sear.

• 5

  Season both sides of the salmon with the remaining salt, pepper, and the garlic powder.

• 6

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

• 8

  Flip the fillet carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 9

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