NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, half of the salt, and half of the pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; sear for 4 to 5 minutes until the skin is very crispy.

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

• 8

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