NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.75 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  2. Trim the woody ends off the asparagus and toss the spears with 0.25 tablespoons of the olive oil and half of the sea salt and black pepper.

• 3

  3. Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until the tips are slightly charred.

• 4

  4. Pat the salmon fillet dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 5

  5. Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 6

  6. Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

• 7

  7. Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.