NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash the asparagus and trim off the woody bottom ends.

• 3

  Place the asparagus on a baking sheet, drizzle with 1 teaspoon of the olive oil, and toss with a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Flip the salmon and cook for an additional 2-3 minutes until it reaches an internal temperature of 145°F and flakes easily with a fork.

• 9

  Serve the salmon immediately alongside the roasted asparagus with fresh lemon wedges for squeezing over the fish.