NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Heavy cream

1 tsp Olive oil

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  Season the salmon fillet with the remaining sea salt and black pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F.

• 6

  Remove the salmon from the pan and set aside; reduce the heat to low.

• 7

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

• 8

  Stir in the heavy cream, lemon juice, and fresh dill, simmering for 1-2 minutes until the sauce thickens slightly.

• 9

  Plate the salmon alongside the roasted asparagus and spoon the creamy dill sauce over the fish.