Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, about 1 inch thick, patted dry; 3 oz Yukon gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

536 calories

Protein: 44g; 32% of calories
Carbs: 22g; 16% of calories
Fat: 31g; 51% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, half the salt, half the pepper, and the garlic powder. Roast for 15 minutes.
Move the potatoes to one side of the pan and add the asparagus. Drizzle with half the remaining oil and a pinch of salt. Return the pan to the oven for 10 minutes.
While the asparagus roasts, season the salmon with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Place the salmon skin-side down and press gently with a spatula for 10 seconds to ensure the skin makes contact. Cook for 4 minutes, then flip and cook 2 to 3 minutes more. Done when flakes easily with a fork and is opaque in the center, 145°F.
Squeeze the lemon juice over the salmon and roasted vegetables before serving.

Nutrition

Ingredients

Instructions

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