NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 spears Asparagus

1 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus spears and place them in a single layer on the prepared baking sheet.

• 3

  Drizzle the asparagus with one teaspoon of olive oil and toss with the minced garlic, 0.25 teaspoon of sea salt, and 0.125 teaspoon of black pepper until well coated.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.

• 5

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

• 6

  Heat the remaining teaspoon of olive oil in a medium non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

• 7

  Carefully place the salmon in the hot skillet and sear for 4 to 5 minutes per side, or until the exterior is golden brown and the fish flakes easily with a fork.

• 8

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