Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, skin-on, patted dry; 3.5 oz Yukon Gold potatoes, halved; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/8 tsp black pepper; 3/4 tsp lemon juice; 3/4 tsp unsalted butter

Nutrition

Per serving

514 calories

Protein: 38g; 29% of calories
Carbs: 23g; 18% of calories
Fat: 30g; 53% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the halved potatoes with half the olive oil and a third of the salt and pepper. Roast the potatoes cut side down for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus and toss with the remaining salt and pepper. Roast until the potatoes are tender and the asparagus is lightly browned, about 10 minutes.
While the asparagus roasts, season the salmon flesh with a third of the salt and pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin side down and press gently with a spatula for 10 seconds. Cook for 5 minutes. Flip the fish, add the butter to the pan, and cook for 2 minutes more. Done when fish flakes easily with a fork, 145°F.
Arrange the salmon alongside the roasted potatoes and asparagus. Squeeze the lemon juice over the entire plate before serving.

Nutrition

Ingredients

Instructions

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