NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

12 medium Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 clove Garlic

0.5 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with the extra virgin olive oil and half of the sea salt and black pepper directly on the baking sheet.

• 3

  Spread the asparagus in a single layer and roast for 10-12 minutes until they are tender yet still vibrant and crisp.

• 4

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

• 5

  Heat the ghee in a cast-iron or heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 6

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

• 7

  Carefully flip the salmon to the skin side, add the minced garlic to the pan, and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

• 8

  Remove from heat and serve the salmon alongside the roasted asparagus, finishing the dish with a generous squeeze of fresh lemon juice.