NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

10 spears asparagus

1 tbsp olive oil

0.25 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 baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure the skin gets extra crispy.

• 5

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

• 6

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

• 7

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

• 8

  Sear the salmon undisturbed for 4 to 5 minutes until the skin is golden and releases easily from the pan.

• 9

  Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and reaches your desired level of doneness.

• 10

  Serve the salmon immediately alongside the roasted asparagus with a fresh squeeze of lemon juice over the top.