NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly caramelized at the tips.

• 4

  While the vegetables roast, pat the salmon dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 5

  Heat a heavy-bottomed skillet over medium-high heat with the remaining olive oil until it shimmers.

• 6

  Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

  Flip the fillet and continue cooking for 3 to 4 more minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the salmon alongside the roasted asparagus and serve with a fresh lemon wedge for a bright finish.