NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

10 medium asparagus spears

2 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with 1 teaspoon of olive oil, minced garlic, and half of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer and roast for 12-15 minutes until the tips are slightly charred and the stalks are tender.

• 4

  While the asparagus is roasting, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 6

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

• 7

  Sear the salmon undisturbed for 4-5 minutes until the skin is golden and releases easily from the pan, then flip and cook for another 2-3 minutes until opaque.

• 8

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