NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tbsp Lemon juice

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 olive oil, half the sea salt, and half the black pepper directly on the tray.

• 3

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

• 4

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

• 5

  Heat a cast-iron skillet over medium-high heat and add the ghee to the pan.

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and releases easily.

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 8

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