Name: Seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, about 1 inch thick, patted dry; 6 oz medium-thick asparagus spears, trimmed; 3 oz red potatoes, halved or quartered into 1-inch pieces; 1 tsp olive oil; 1 1/2 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water; 1/4 lemon, cut into wedges

Ingredients

9 items

6 oz skin-on Atlantic salmon fillet, about 1 inch thick, patted dry
6 oz medium-thick asparagus spears, trimmed
3 oz red potatoes, halved or quartered into 1-inch pieces
1 tsp olive oil
1 1/2 tsp lemon juice
3/4 tsp salt
1/2 tsp black pepper
2 cups water
1/4 lemon, cut into wedges

Instructions

Prep 15 min · Cook 10 min

Place the potatoes in a small pot and cover with the water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 10 to 12 minutes. Drain and keep warm.
Preheat your oven to 400°F. On an oven-safe skillet, toss the asparagus with half the olive oil, half the salt, the black pepper, and the lemon juice. Roast in the oven for 5 minutes.
Season the salmon with the remaining salt. Carefully remove the hot skillet from the oven. Push the asparagus to one side and add the remaining oil to the empty side. Place the salmon skin-side down in the oil. Use a spatula to press the fillet down firmly for 10 seconds to ensure even skin crisping. Sear on the stove over medium-high heat for 3 minutes.
Transfer the skillet back to the oven. Roast until the asparagus is tender and the salmon flakes easily with a fork, about 4 to 6 minutes. Place the salmon, asparagus, and potatoes on a plate. Squeeze a lemon wedge over the fish and potatoes before serving. Done when fish flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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