NUTRITION

SERVINGS

INGREDIENTS

7 ounce salmon fillet

1 cup asparagus

2 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 1 teaspoon of olive oil, garlic powder, and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until the tips are tender and slightly charred.

• 4

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

• 5

  Heat the remaining 1 teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

  Carefully flip the fillet and cook for an additional 3 minutes until the salmon is opaque and flakes easily with a fork.

• 8

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