NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 whole garlic clove

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp dried dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.25 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with the remaining salt, pepper, and dried dill.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat.

• 6

  Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a crispy crust.

• 7

  Flip the fillet and cook for another 2-3 minutes, adding the minced garlic to the pan during the last minute of cooking.

• 8

  Remove from heat, drizzle with fresh lemon juice, and serve immediately with the roasted asparagus.