NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

0.5 tbsp Ghee

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle the asparagus with olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

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

• 6

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until it is shimmering but not smoking.

• 7

  Place the salmon in the pan, skin-side up, and sear undisturbed for 4 to 5 minutes until a deep golden crust has developed.

• 8

  Carefully flip the fillets and continue cooking for another 3 to 4 minutes, or until the salmon reaches your desired level of doneness.

• 9

  Mince the garlic and toss it with the roasted asparagus during the last 2 minutes of oven time for a fragrant finish.

• 10

  Serve the salmon immediately alongside the roasted asparagus, finishing both with a generous squeeze of fresh lemon juice.