NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil and the minced garlic on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender yet slightly crisp.

• 4

  While the asparagus is roasting, pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

• 5

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

• 6

  Place the salmon skin-side up in the pan and sear for 4-5 minutes without moving it to develop a golden crust.

• 7

  Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice and an extra sprinkle of crunchy sea salt.