NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

12 medium Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp 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 place the spears on the baking sheet.

• 3

  Drizzle the asparagus with olive oil and sprinkle with half of the salt and pepper, tossing to coat evenly.

• 4

  Roast the asparagus for 10-12 minutes until tender but still slightly crisp.

• 5

  While the asparagus roasts, season the salmon fillet with garlic powder and the remaining salt and pepper.

• 6

  Heat the ghee in a non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Carefully flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 9

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