NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Sear the salmon for 4 to 5 minutes without moving it, until the skin is very crispy and golden.

• 9

  Carefully flip the fillet and cook for an additional 2 to 3 minutes, depending on the thickness, until the salmon is just cooked through.

• 10

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