NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with 1 teaspoon of olive oil and the minced garlic clove.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly browned at the tips.

• 4

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining teaspoon of olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a crisp, golden crust.

• 7

  Flip the fillet carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Transfer the salmon and roasted asparagus to a plate and finish with a generous squeeze of fresh lemon juice before serving.