Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, about 1 inch thick, patted dry; 3 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

534 calories

Protein: 44g; 32% of calories
Carbs: 22g; 16% of calories
Fat: 31g; 51% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with two-thirds of the oil, half the salt, and the black pepper. Roast for 10 minutes. Add the asparagus to the pan, toss with the potatoes, and roast for 10 minutes more until both are tender.
Season the salmon with the remaining salt. In a 12-inch skillet over medium-high heat, add the remaining oil. Once shimmering, place the salmon skin-side down in the pan. Press firmly with a spatula for 30 seconds. Cook for 4 to 5 minutes until the skin is very crisp.
Carefully flip the salmon and cook for 1 to 2 minutes more. Remove from the heat and squeeze the lemon juice over the fish and the roasted vegetables. Done when flakes easily at the thickest part, 145°F.

Nutrition

Ingredients

Instructions

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