NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus and place the spears on the baking sheet, tossing them with 0.5 tbsp of olive oil and a pinch of salt and 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 and season both sides with the remaining salt and pepper.

• 5

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

• 6

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

• 7

  Flip the salmon, add the minced garlic to the pan for fragrance, and continue cooking for 3-4 minutes until the fish is opaque and flakes easily.

• 8

  Plate the salmon alongside the roasted asparagus, garnishing with fresh parsley and a generous squeeze of lemon juice.