NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 5

  Season both sides of the salmon with the remaining sea salt, black pepper, and the garlic powder.

• 6

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

• 7

  Carefully place the salmon skin-side down in the pan and press down lightly with a spatula for 10 seconds to prevent curling.

• 8

  Sear the salmon for 4-5 minutes without moving it until the skin is very crispy and releases easily from the pan.

• 9

  Flip the salmon and cook for another 2-3 minutes until the flesh is opaque and reaches an internal temperature of 145°F.

• 10

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