NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of olive oil and a pinch of the salt and pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes until a golden crust forms, then flip carefully.

• 7

  Cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.

• 8

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