NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

0.5 tbsp Extra virgin 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 (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 8

  Plate the salmon and roasted asparagus, finishing the dish with a generous squeeze of fresh lemon juice.