NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

1 tsp Avocado oil

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with extra virgin olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  While the vegetables roast, 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 avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; sear undisturbed for 4-5 minutes until the skin is very crisp.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and reaches an internal temperature of 145°F.

• 9

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