NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

2 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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

  Mince the garlic clove and toss it with the asparagus, 1 teaspoon of olive oil, and a pinch of the sea salt and black pepper.

• 4

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until 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 the remaining salt and pepper.

• 6

  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 but not smoking.

• 7

  Place the salmon in the pan skin-side down and press firmly with a spatula for 10 seconds to prevent curling and ensure a crispy skin.

• 8

  Sear undisturbed for 4 to 5 minutes, then carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 135°F.

• 9

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