NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Toss the asparagus with half of the olive oil and a pinch of the sea salt and black pepper.

• 4

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

• 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 high-quality non-stick skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 9

  In a small bowl, whisk together the lemon juice and lemon zest.

• 10

  Plate the salmon alongside the roasted asparagus and drizzle the lemon mixture over the entire dish before serving.