NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 medium 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 and toss the spears with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer and roast for 10 to 12 minutes until tender yet snappy.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, the remaining sea salt, and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crispy.

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

• 8

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