NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus

0.5 tbsp olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

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 them on the baking sheet, tossing with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact; cook for 4 to 5 minutes until the skin is golden and crispy.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the salmon alongside the roasted asparagus, squeeze the fresh lemon juice over everything, and garnish with chopped fresh dill.