Name: Salmon with asparagus and potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz skin-on Atlantic salmon fillet, patted dry; 5 oz asparagus, trimmed; 3 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/4 lemon, cut into wedges

Ingredients

8 items

7 oz skin-on Atlantic salmon fillet, patted dry
5 oz asparagus, trimmed
3 oz Yukon Gold potatoes, cut into 1/2-inch cubes
1 tsp extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 lemon, cut into wedges

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 olive oil, half the salt, the garlic powder, and half the black pepper. Spread in a single layer and roast for 12 minutes.
Push the potatoes to one side of the pan. Add the asparagus and toss with the remaining oil, half the remaining salt, and the remaining pepper. Roast until the potatoes are golden and the asparagus is tender.
While the vegetables continue roasting, season the salmon with the remaining salt. Heat a 12-inch nonstick skillet over medium-high heat. Place the 1-inch-thick salmon fillet in the pan, skin-side down. Press with a spatula for 30 seconds. Cook until the skin is crisp and the flesh is opaque two-thirds of the way up the side, about 5 minutes.
Flip the salmon and cook until the center is just opaque and the fish flakes easily, about 2 minutes more. Done when flakes easily, 145°F.
Plate the roasted potatoes and asparagus. Place the salmon alongside and serve with lemon wedges for squeezing over the dish.

Nutrition

Ingredients

Instructions

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