NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

4 oz Shrimp

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the salmon fillet and shrimp dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a large cast-iron skillet over medium-high heat.

• 3

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

• 4

  Remove the salmon from the pan and set aside; add the remaining 0.5 tbsp of olive oil and the asparagus spears to the same skillet.

• 5

  Sauté the asparagus for 3 minutes, then add the shrimp and minced garlic to the pan.

• 6

  Cook the shrimp for 2 minutes per side until pink and opaque, tossing frequently with the asparagus and garlic.

• 7

  Stir in the lemon zest, lemon juice, and fresh parsley, then return the salmon to the pan briefly to warm through.

• 8

  Plate the salmon and garlic shrimp over the asparagus and drizzle with any remaining pan juices.