NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

1 bunch Asparagus

2 tsp Extra Virgin Olive Oil

0.5 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Garlic Powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 8

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