NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp extra virgin olive oil

1 tsp extra virgin olive oil

1 cup asparagus spears

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

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 clove and toss it with the asparagus, 1 teaspoon of olive oil, and half of the salt and pepper.

• 4

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

• 5

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

• 6

  Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until cooked through.

• 9

  Plate the salmon alongside the roasted asparagus and serve immediately with a fresh lemon wedge for squeezing over the fish.