NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, half of the olive oil, and a pinch of salt and pepper.

• 4

  Roast the asparagus for 10-12 minutes until tender but still holding a vibrant green color.

• 5

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

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes.

• 8

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