Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, skin-on, patted dry, 1-inch thick; 5 oz asparagus, trimmed; 4 oz red potatoes, cut into 1/2-inch pieces; 1 tsp olive oil; 1 1/2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 3/4 tsp lemon zest

Ingredients

9 items

6 oz Atlantic salmon fillet, skin-on, patted dry, 1-inch thick
5 oz asparagus, trimmed
4 oz red potatoes, cut into 1/2-inch pieces
1 tsp olive oil
1 1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
3/4 tsp lemon zest

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes with two-thirds of the olive oil, half the salt, the black pepper, and the garlic powder. Spread them in a single layer and roast for 15 minutes.
Add the asparagus to the pan with the potatoes. Toss to coat them in the seasoned oil already on the pan. Roast until the potatoes are tender and the asparagus is lightly charred, about 10 minutes more.
While vegetables finish, season the salmon flesh with the remaining salt. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and press gently with a spatula for 30 seconds. Reduce heat to medium and cook until the skin is very crispy and the flesh is opaque three-quarters of the way up the side, about 5 minutes. Flip and cook until the fish is opaque and flakes easily, about 2 to 3 minutes more. Done when fish flakes easily and reaches desired doneness, 145°F.
Drizzle the roasted vegetables with lemon juice. Plate the salmon alongside the vegetables and garnish the fish with lemon zest.

Nutrition

Ingredients

Instructions

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