NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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 half of the olive oil, garlic powder, and a pinch of the salt and pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon in the pan, skin-side down, and press gently with a spatula for 30 seconds to ensure the skin makes full contact with the heat.

• 7

  Sear for 4-5 minutes without moving the fish, then flip and cook for another 2-3 minutes until the internal temperature reaches 135°F for a perfect medium.

• 8

  Plate the salmon alongside the roasted asparagus and finish the entire dish with a fresh squeeze of lemon juice.