NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

1 tsp Fresh dill

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 with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan and sear for 4 minutes without moving it to develop a crisp, golden crust.

• 7

  Flip the fillet carefully and cook for an additional 3 to 4 minutes until the center is just opaque and flakes easily.

• 8

  Plate the salmon and asparagus, finishing with a squeeze of fresh lemon juice and a sprinkle of chopped dill.