NUTRITION

SERVINGS

INGREDIENTS

6.3 oz Wild Atlantic Salmon

1.1 cups Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, salt, and pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining teaspoon of olive oil in a non-stick 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 crisp.

• 7

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

• 8

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.