NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1.5 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

1 tsp Fresh parsley

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 on the baking sheet and roast for 10-12 minutes until tender.

• 4

  While the asparagus roasts, pat the salmon fillet dry with paper towels and season both sides with the remaining salt and pepper.

• 5

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

• 6

  Place the salmon in the pan (skin-side up if it has skin) and sear for 4 minutes until a golden crust forms.

• 7

  Flip the salmon carefully, add the minced garlic to the pan, and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.

• 8

  Remove from heat, drizzle with fresh lemon juice, and garnish with chopped parsley before serving alongside the roasted asparagus.