NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 spears Asparagus

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the salt and pepper.

• 4

  Roast the asparagus in the oven for 12-15 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, pepper, and garlic powder.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the skillet skin-side down 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 crispy and golden, then carefully flip and cook for another 2-3 minutes until the center is just opaque.

• 9

  Remove the salmon and asparagus from heat and serve immediately with a fresh squeeze of lemon juice over the top.