NUTRITION

SERVINGS

INGREDIENTS

6 oz Sockeye salmon fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole 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 on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon in the pan skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact for a crispy skin.

• 7

  Sear for 4 to 5 minutes without moving it, then carefully flip and cook for another 2 minutes until the flesh is opaque and flakes easily.

• 8

  Plate the salmon over a bed of warm quinoa and roasted asparagus, finishing with a vibrant squeeze of fresh lemon juice.