NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 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 large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the asparagus and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a superior sear.

• 6

  Season the salmon on both sides with the garlic powder and the remaining sea salt and black pepper.

• 7

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

• 8

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.

• 9

  Sear the salmon undisturbed for 4 to 5 minutes until the skin is golden and releases easily from the pan.

• 10

  Flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and reaches your desired level of doneness.

• 11

  Plate the crispy salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice over everything.