Name: Pan-Seared Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 10 medium asparagus spears; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

538 calories

Protein: 41g; 30% of calories
Carbs: 16g; 11% of calories
Fat: 36g; 59% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F.
Trim the woody ends off the asparagus spears and mince the garlic clove.
On a rimmed baking sheet, toss the asparagus with 0.5 tbsp olive oil, the minced garlic, and a pinch of the sea salt and black pepper.
Roast the asparagus in the oven for 12 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the center is just opaque.
Serve the salmon immediately with the roasted asparagus and a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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