NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle 0.5 tbsp of olive oil over the asparagus, then toss with minced garlic and a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to achieve a crispy skin.

• 8

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

• 9

  Serve the salmon immediately alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.