Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, skin-on, patted dry; 3.5 oz red potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Ingredients

9 items

6 oz Atlantic salmon fillet, skin-on, patted dry
3½ oz red potatoes, cut into 1/2-inch pieces
5 oz asparagus, trimmed
1 tsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp lemon juice
3/4 tsp salt
1/2 tsp black pepper
2 tbsp water

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 425°F. In a 12-inch oven-safe skillet, toss the potatoes with half the olive oil, half the garlic, half the salt, and the water. Cover tightly with foil and roast for 10 minutes.
Remove the foil and roast the potatoes for 5 more minutes until the water is evaporated and the potatoes begin to brown.
While potatoes roast, season the salmon and asparagus with the remaining salt and black pepper. In a small bowl, whisk the remaining olive oil, garlic, and lemon juice together.
Carefully remove the hot skillet from the oven. Set it over medium-high heat on the stove. Using a spatula, push the potatoes to one side. Place the salmon skin-side down in the cleared space and press it flat for 30 seconds. Sear without moving it for 4 minutes until the skin releases easily.
Add the asparagus to the skillet around the salmon. Transfer the skillet back to the oven and roast until the salmon is opaque and flakes easily, about 7 minutes. Done when The fish flakes easily, 145°F.
Place the salmon, asparagus, and potatoes on a plate. Drizzle the lemon-garlic oil from the bowl over the fish and vegetables.

Nutrition

Ingredients

Instructions

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