Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, 1 inch thick, patted dry; 5 oz asparagus, trimmed; 1/4 cup white rice; 1/2 cup water; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

583 calories

Protein: 40g; 27% of calories
Carbs: 44g; 30% of calories
Fat: 27g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 13 minutes.
While rice simmers, toss the asparagus on a small baking sheet with half the olive oil, a pinch of salt, and a pinch of pepper. Roast until tender and slightly charred, about 12 minutes.
Season the salmon with the remaining salt and pepper. Heat the remaining oil in a nonstick skillet over medium-high heat until it shimmers. Place the salmon skin-side down and press with a spatula for 10 seconds. Cook without moving it until the skin is very crisp, about 4 minutes. Flip and cook until the center is just opaque, about 2 minutes more. Remove from heat and drizzle with lemon juice. Done when fish is opaque and flakes easily, 145°F.
Let the rice rest covered for 5 minutes after the water is absorbed, then fluff with a fork. Plate the salmon alongside the rice and roasted asparagus.

Nutrition

Ingredients

Instructions

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