NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp 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 small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the sheet with half the olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through.

• 8

  Serve the hot salmon alongside the roasted asparagus with a fresh squeeze of lemon.