NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp 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) and line a 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 season with the garlic powder and a pinch of the sea salt.

• 4

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

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

• 8

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.

• 9

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