NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss them on the sheet with 0.5 tbsp olive oil, 0.25 tsp sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender with slightly charred tips.

• 4

  While the veggies roast, pat the salmon dry with a paper towel and season the flesh side with garlic powder and the remaining salt and pepper.

• 5

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

• 6

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

• 7

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily.

• 8

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