NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 1 tsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season with garlic powder and the remaining salt and pepper.

• 6

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

• 7

  Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 8

  Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Transfer the salmon and roasted asparagus to a plate and serve immediately with a fresh squeeze of lemon juice over the top.