NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

2 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with 1 teaspoon of olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

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

• 5

  Heat the remaining teaspoon of olive oil in a heavy skillet over medium-high heat until the oil begins to shimmer.

• 6

  Carefully place the salmon in the pan skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact for a perfectly crispy skin.

• 7

  Sear the salmon undisturbed for 4 to 5 minutes, then flip and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily.

• 8

  Mince the garlic and add it to the pan during the last minute of cooking, tossing it in the residual oil to soften without burning.

• 9

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