NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus and spread the spears across the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the asparagus and season with a pinch of the sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

• 7

  Carefully place the salmon skin-side down in the skillet and press down lightly with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 9

  Flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and just cooked through.

• 10

  Arrange the salmon on a plate next to the roasted asparagus and finish with a fresh squeeze of lemon juice over the top.