Name: Pan-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, patted dry, about 1 inch thick; 7 oz asparagus, trimmed; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Ingredients

7 items

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

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. In a 12-inch oven-safe skillet, toss the asparagus with half the olive oil, half the salt, and half the pepper. Roast in the oven until starting to soften, about 5 minutes.
Using oven mitts, remove the skillet. Place a dry towel or mitt over the handle to prevent burns. Move asparagus to one side. Season the salmon with the remaining salt and pepper. Set the skillet over medium-high heat on the stove. Add the remaining oil to the empty side. When the oil shimmers, place the salmon skin-side down. Press firmly with a spatula for 10 seconds. Sear without moving for 4 to 5 minutes, until the skin is golden and releases easily. Done when skin is crisp and releases easily.
Return the skillet to the oven. Roast until the center of the salmon is just opaque and the asparagus is tender, about 4 to 6 minutes. Plate the salmon and asparagus, finishing with the lemon juice and lemon zest. Done when salmon flakes easily at the thickest part, 145°F.

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Ingredients

Instructions

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