Name: Pan-Seared Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw salmon fillet; 1.5 cups raw asparagus; 0.75 tbsp olive oil; 0.5 whole lemon; 1 clove garlic; 0.5 tsp sea salt; 0.5 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the raw asparagus and toss the spears on the baking sheet with 0.25 tbsp of olive oil, 0.25 tsp of sea salt, and 0.25 tsp of black pepper.
Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.
While the asparagus roasts, pat the raw 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 of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it, until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
Mince the garlic and add it to the pan for the last 30 seconds of cooking, spooning the flavored oil over the fish.
Serve the salmon immediately next to the roasted asparagus, finished with a fresh, bright squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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