NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 bunch asparagus

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

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 and place the spears on the prepared baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, 0.5 tablespoons of olive oil, and half of the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

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