NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Ghee

2 cloves Garlic

1 tsp Fresh parsley

1 tsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Place the asparagus spears on a parchment-lined baking sheet, drizzle with half of the ghee (melted), and sprinkle with a pinch of the sea salt.

• 3

  Roast the asparagus for 12 minutes until tender and slightly charred.

• 4

  While the vegetables roast, season the salmon fillet on both sides with the remaining sea salt and black pepper.

• 5

  Heat a heavy skillet over medium-high heat and add the remaining ghee.

• 6

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 7

  Flip the salmon and add the minced garlic, chopped parsley, chopped dill, and lemon juice to the pan.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the salmon with the bubbling herb butter for another 3 minutes until cooked through.

• 9

  Serve the salmon immediately alongside the roasted asparagus, drizzling any remaining herb butter from the pan over the top.