NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 1 tsp of olive oil, minced garlic, and half of the salt and pepper.

• 3

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until the tips are slightly charred and tender.

• 4

  While the vegetables roast, pat the salmon fillets completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 1 tsp of olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust, then flip and cook for another 3 minutes until just opaque.

• 7

  Serve the salmon immediately alongside the roasted asparagus and finish the dish with a generous squeeze of fresh lemon juice.