NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

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 and line a small baking sheet with parchment paper.

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and sprinkle with a pinch of the salt and pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 5

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

• 6

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

• 7

  Place the salmon skin-side down in the hot skillet and press down gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 9

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

• 10

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