Name: Pan-seared salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 5 oz asparagus, trimmed; 4 oz small red potatoes, halved into 1-inch pieces; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

532 calories

Protein: 39g; 29% of calories
Carbs: 29g; 21% of calories
Fat: 30g; 50% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and place an oven-safe 12-inch skillet inside to heat. In a bowl, toss the potatoes with two-thirds of the oil, half the salt, half the pepper, and all the garlic powder. Carefully place the potatoes cut-side down in the hot skillet. Roast for 10 minutes.
Toss the asparagus in the same bowl used for the potatoes to coat with any remaining oil and seasoning. Season the salmon with the remaining salt and pepper.
Move the potatoes to one side of the skillet and set the pan over medium-high heat on the stove. Add the remaining oil, then place the salmon skin-side down in the pan. Press gently for 1 minute, then cook for 2 minutes more until the skin is crisp and releases easily. Add the asparagus to the pan. Return the skillet to the oven and roast until the salmon flakes easily and the vegetables are tender, about 6 minutes. Done when flakes easily, 145°F.
Squeeze the lemon juice over the salmon and roasted vegetables before serving.

Nutrition

Ingredients

Instructions

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