Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry, skin-on; 3 oz red potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

484 calories

Protein: 39g; 31% of calories
Carbs: 23g; 19% of calories
Fat: 27g; 50% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. In a 12-inch oven-safe skillet, toss the potatoes with half the olive oil, half the salt, and all the black pepper. Roast the potatoes in the oven for 10 minutes.
Carefully remove the skillet. Toss the asparagus into the skillet with the potatoes and return to the oven for 5 minutes.
Set the skillet over medium-high heat on the stovetop. Move the vegetables to the sides. Add the remaining oil to the center. Season the salmon with the remaining salt and place it skin-side down in the oil. Press the fillet flat with a spatula and sear until the skin is golden and releases, about 4 minutes.
Stir the minced garlic into the vegetables. Return the skillet to the oven and roast until the salmon is opaque and the thickest part of the 1-inch fillet reaches the desired temperature, about 4 minutes. Done when Salmon flakes easily, 145°F.
Transfer the salmon and roasted vegetables to a plate. Drizzle with the lemon juice.

Nutrition

Ingredients

Instructions

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