NUTRITION

SERVINGS

INGREDIENTS

7.5 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 medium Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12 to 15 minutes until it is tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Place the salmon skin-side down in the hot skillet and sear for 5 minutes without moving it to ensure the skin becomes perfectly crisp.

• 7

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

• 8

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