NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

10 large asparagus spears

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

0.5 tsp dried dill

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and toss with the minced garlic, sea salt, and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and dried dill.

• 6

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

• 7

  Carefully place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it, until a deep golden crust forms.

• 8

  Flip the salmon fillet and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 9

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