NUTRITION

SERVINGS

INGREDIENTS

6 oz Cooked salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic and toss it with the asparagus, olive oil, sea salt, and black pepper until well coated.

• 4

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

• 5

  While the vegetables roast, place a non-stick skillet over medium-low heat and add the leftover salmon fillet.

• 6

  Add a teaspoon of water to the pan and cover with a lid to steam the salmon gently for 3-4 minutes until warmed through.

• 7

  Remove the lid and increase heat to medium for 1 minute to lightly crisp the exterior of the salmon.

• 8

  Plate the roasted asparagus and top with the warmed salmon fillet.

• 9

  Whisk the lemon juice, lemon zest, and chopped fresh dill together, then drizzle over the entire dish before serving.