NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Avocado oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.25 tbsp of avocado oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.25 tbsp of avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is very crispy and releases easily from the pan.

• 8

  Flip the fillet and cook for another 2 to 3 minutes until the internal temperature reaches 135°F for medium-rare.

• 9

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.