NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 bunch asparagus

1 tbsp olive oil

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed 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 0.5 tbsp olive oil, minced garlic, and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and just starting to brown at the tips.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a perfect sear, then season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp olive oil in a heavy skillet over medium-high heat until the oil is shimmering but not smoking.

• 6

  Carefully place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it until a deep golden crust forms.

• 7

  Flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

• 8

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