NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cups asparagus

0.5 tbsp olive oil

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the olive oil, minced garlic, and a portion of the sea salt and black pepper.

• 3

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

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

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

• 6

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crispy.

• 7

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

• 8

  Transfer the salmon to a plate alongside the roasted asparagus and finish the dish with a bright drizzle of fresh lemon juice.