NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp olive oil

0.5 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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  Spread the asparagus in a single layer and roast for 10-12 minutes until tender-crisp and slightly charred.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 5

  Season the salmon on both sides with the remaining sea salt, black pepper, and garlic powder.

• 6

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

• 7

  Place the salmon skin-side down in the skillet and press gently with a spatula for 30 seconds to prevent curling.

• 8

  Cook for 4-5 minutes until the skin is crispy and the flesh is cooked halfway up the side, then flip and cook for another 2-3 minutes.

• 9

  Remove from heat and serve the salmon alongside the roasted asparagus with a fresh squeeze of lemon juice over everything.