NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tsp Extra virgin olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus and toss the spears on the baking sheet with the olive oil and half of the salt and pepper.

• 3

  Roast the asparagus for 10 to 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 and the remaining salt and pepper.

• 5

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

• 6

  Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy, then flip and cook for an additional 2 to 3 minutes.

• 8

  Remove from heat and serve the salmon over the roasted asparagus, finishing the entire plate with a fresh drizzle of lemon juice.