Name: Pan-Seared Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 whole Lemon

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the baking sheet; toss with 0.5 tbsp of olive oil and a pinch of salt and pepper.
Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred at the tips.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear, then season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds to prevent curling; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes, or until the internal temperature reaches 125-130°F for a perfect medium doneness.
Remove from heat and let the salmon rest for 1 minute before serving alongside the roasted asparagus with a fresh squeeze of lemon juice over everything.

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Ingredients

Instructions

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