Name: Pan-seared salmon and asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 3.5 oz red potatoes, diced into 1/4 inch cubes; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 clove garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

495 calories

Protein: 39g; 31% of calories
Carbs: 25g; 20% of calories
Fat: 27g; 49% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. Toss the diced potatoes in an oven-safe 12-inch skillet with half the olive oil and a pinch of the salt and pepper. Roast for 12 minutes.
Season the salmon with half the remaining salt and pepper. Carefully move the potatoes to the edges of the hot skillet. Add the remaining oil to the center. Place the salmon skin-side down and sear on the stove over medium-high heat for 3 minutes until the skin is crisp.
Add the asparagus to the pan around the salmon, tossing them with the garlic and the oil already in the pan. Transfer the skillet to the oven and roast for 5 minutes. The salmon is done when the thickest part flakes easily and the potatoes are fork-tender. Done when flakes easily, 145°F.
Remove the pan from the oven. Drizzle the lemon juice over the salmon and vegetables. Season with the last of the salt and pepper before serving.

Nutrition

Ingredients

Instructions

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