NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 wedge lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 0.25 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, season the salmon fillet on all sides with the remaining salt, pepper, and the garlic powder.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a cast-iron or non-stick skillet over medium-high heat.

• 7

  Place the salmon in the hot skillet and sear for 4-5 minutes until the skin is golden and very crispy.

• 8

  Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just cooked through and flaky.

• 9

  Serve the salmon immediately alongside the roasted asparagus with a fresh lemon wedge for squeezing over the fish.