NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

2 tsp 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 large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with 1 teaspoon of olive oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes, or until the tips are slightly charred and the stalks are tender.

• 4

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

• 5

  Heat the remaining 1 teaspoon of olive oil in a medium non-stick skillet over medium-high heat until the oil shimmers.

• 6

  Carefully place the salmon in the pan and sear for 4 to 5 minutes without moving it to ensure a golden, crispy crust forms.

• 7

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

• 8

  Plate the salmon alongside the roasted asparagus and squeeze the fresh lemon juice over everything before serving.