NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic clove and toss it with the asparagus, using 0.5 tbsp of the olive oil and half of the salt and pepper.

• 4

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

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to ensure a golden, crispy crust develops.

• 8

  Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 9

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