NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

1.5 tsp Extra virgin olive oil

0.25 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 and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with 0.5 tsp of olive oil and a pinch of the salt and pepper.

• 3

  Spread the asparagus in a single layer and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 5

  Season the salmon on all sides with the garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 1 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

  Once the pan is hot, place the salmon skin-side down and press gently with a spatula for 10 seconds to prevent curling.

• 8

  Sear for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 2-3 minutes.

• 9

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