NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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 toss the spears with half of the olive oil, half of the salt, and half of the pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

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

• 7

  Sear for 4 to 5 minutes until the skin is crispy, then flip carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

• 8

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