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

Nutrition

Per serving

480 calories

Protein: 38g; 31% of calories
Carbs: 22g; 18% of calories
Fat: 27g; 50% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with two-thirds of the oil, half the salt, half the pepper, and the garlic powder. Roast for 15 minutes, turning once halfway through.
Push the potatoes to one side of the pan. Add the asparagus to the other side and toss with the oil and seasonings already on the pan to coat. Roast for 10 more minutes.
Season the salmon with the remaining salt and pepper. Heat the remaining oil in a non-stick skillet over medium-high heat until it shimmers. Place the salmon skin-side down and press with a spatula for 30 seconds. Cook until the skin is very crisp and the flesh is opaque two-thirds of the way up the side, about 5 minutes. Flip and cook until the fish flakes easily, about 2 minutes more. Done when flakes easily, 145°F.
Squeeze the lemon juice over the roasted asparagus and potatoes. Plate the vegetables alongside the crispy salmon.

Nutrition

Ingredients

Instructions

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