NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle 0.25 tbsp of olive oil over the asparagus, add minced garlic, and season with a pinch of salt and pepper.

• 4

  Roast asparagus for 12-15 minutes until tender-crisp.

• 5

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

• 6

  Heat the remaining 0.5 tbsp olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

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

• 8

  Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 9

  Plate the salmon and asparagus, finishing with a generous squeeze of fresh lemon juice.