NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the tray with half the olive oil, minced garlic, and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12 minutes until tender and slightly charred on the tips.

• 4

  While the veggies roast, pat the salmon fillets completely dry with a paper towel and season with the remaining salt and pepper.

• 5

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

• 6

  Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact for a crispy skin.

• 7

  Sear for 5 minutes without moving, then flip and cook for 2 more minutes until the flesh is just opaque.

• 8

  Plate the salmon next to the roasted asparagus and finish with a bright squeeze of fresh lemon juice.