NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.25 tbsp of olive oil, minced garlic, and a pinch of salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it until the skin is crispy and golden.

• 7

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

• 8

  Serve the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.