NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

2 tsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender-crisp and slightly charred.

• 5

  While the asparagus roasts, 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 and the ghee in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

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

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 9

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

• 10

  Plate the salmon alongside the roasted asparagus and drizzle everything with the fresh lemon juice before serving.