Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz skin-on Atlantic salmon fillet, patted dry; 3.5 oz red potatoes, halved; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 cups water

Ingredients

9 items

7 oz skin-on Atlantic salmon fillet, patted dry
3½ oz red potatoes, halved
5 oz asparagus, trimmed
1 tsp olive oil
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
2 cups water

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. Place the potatoes and water in a small pot with a pinch of the salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 12 minutes. [uses i2, i6, i9]
On a half-sheet pan, toss the asparagus with half the olive oil, the garlic powder, and a pinch of salt and pepper. Roast in the oven until tender and slightly charred, about 10 minutes. [uses i3, i4, i6, i7, i8]
Season the flesh side of the 1-inch-thick salmon with a pinch of pepper and most of the remaining salt. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 minutes until the skin is crisp. Flip and cook for 2 to 3 minutes more until the flesh is opaque. [uses i1, i4, i6, i7] Done when fish flakes easily with a fork, 145°F.
Drain the potatoes and toss with a third of the lemon juice and a pinch of pepper. Toss the roasted asparagus with another third of the lemon juice. Plate the salmon and pour the remaining lemon juice over the top. [uses i5, i7]

Nutrition

Ingredients

Instructions

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