NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle half of the olive oil over the asparagus, add the minced garlic, and season with a pinch of sea salt and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

• 5

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

• 6

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

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 8

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

• 9

  Remove from heat and squeeze the fresh lemon juice over the salmon and asparagus before serving.