NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 bunch asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 200°C and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the sheet with 0.5 tbsp olive oil and half of the salt and pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  Pat the salmon dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat.

• 6

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

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 8

  Transfer the salmon and asparagus to a plate and finish with a bright squeeze of fresh lemon juice.