NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin 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 (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

• 9

  Remove the salmon and asparagus from heat and serve immediately with a fresh squeeze of lemon juice over the top.