NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp minced garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with half of the olive oil, half of the sea salt, and the minced garlic on the prepared baking sheet.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy and golden.

• 7

  Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.

• 8

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.