NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 medium Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed 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 the asparagus with half of the olive oil, the minced garlic, and half of the sea salt and black pepper.

• 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 dry with a paper towel and season both sides with the remaining salt, pepper, and dried oregano.

• 6

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

• 7

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

• 8

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

• 9

  Remove from heat and serve the salmon immediately alongside the roasted asparagus, finishing the entire plate with a fresh drizzle of lemon juice.