NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, using half of the olive oil and a pinch of the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Place the salmon skin-side down in the hot pan and press down gently 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, then flip and cook for another 2 to 3 minutes.

• 9

  Remove the salmon and asparagus from heat and serve immediately with a fresh squeeze of lemon juice over the top.