NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Lemon

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon in the pan, skin-side down, and press gently with a spatula for 4-5 minutes until the skin is golden and crispy.

• 7

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.

• 8

  Plate the salmon next to the roasted asparagus and finish with a bright squeeze of fresh lemon juice.