NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 medium Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with extra virgin olive oil, half the sea salt, and half the black pepper.

• 3

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

• 4

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

• 5

  Heat a stainless steel or cast iron skillet over medium-high heat and add the avocado oil.

• 6

  Once the oil is shimmering, place the salmon in the pan skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 7

  Carefully flip the salmon and cook for another 3-4 minutes until the skin is crispy and the internal temperature reaches 145°F.

• 8

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