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 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus spears and place them on a parchment-lined baking sheet.

• 3

  Drizzle 0.5 tsp of olive oil over the asparagus and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

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

• 8

  Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over the entire dish.