NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup 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 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them with half of the olive oil, sea salt, and garlic powder directly on the baking sheet.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until the flesh is opaque.

• 8

  Serve the salmon immediately alongside the roasted asparagus with a generous squeeze of fresh lemon juice over the top.