Name: Pan-seared salmon with asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, 1 inch thick, patted very dry; 7 oz asparagus spears, 1/2 inch thick, trimmed; 1 1/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

450 calories

Protein: 38g; 33% of calories
Carbs: 12g; 10% of calories
Fat: 29g; 57% of calories

Ingredients

7 items

6 oz skin-on Atlantic salmon fillet, 1 inch thick, patted very dry
7 oz asparagus spears, 1/2 inch thick, trimmed
1 1/4 tsp extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
3/4 tsp lemon zest

Instructions

Prep 10 min · Cook 10 min

Preheat the oven to 400°F. Pat the salmon skin very dry with paper towels. In a bowl, toss the asparagus with half the olive oil, half the salt, and all the black pepper. Season the salmon with the remaining salt on both sides.
Heat the remaining oil in the skillet over medium-high heat until it shimmers. Place the salmon skin-side down. Press the fillet down firmly with a spatula for the first 15 seconds. Cook without moving it for 3 minutes until the skin is crisp and releases easily from the pan.
Flip the salmon fillet over and arrange the asparagus around it. Transfer the skillet to the oven. Roast until the thickest part of the fish flakes easily and the asparagus is tender when pierced with a knife. Done when fish flakes easily and tips are lightly browned, 145°F.
Remove the skillet from the oven. Squeeze the lemon juice over everything and top the salmon with the lemon zest.

Nutrition

Ingredients

Instructions

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