Name: Pan-seared salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 1/4 cup long-grain white rice; 1/2 cup water; 5 oz asparagus, woody ends trimmed; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 lemon, zested and cut into wedges

Ingredients

8 items

5 oz skin-on Atlantic salmon fillet, patted dry
1/4 cup long-grain white rice
1/2 cup water
5 oz asparagus, woody ends trimmed
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
3/4 lemon, zested and cut into wedges

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let rest covered for 5 minutes before stirring in the lemon zest.
Preheat the oven to 400°F. On a small baking sheet, toss the asparagus with half the olive oil and a pinch of salt and pepper. Roast until the spears are tender and slightly browned.
Season the flesh side of the 1 inch thick salmon fillet with the remaining salt and pepper. Heat the remaining oil in a 12-inch oven-safe skillet over medium-high heat. Place the salmon skin-side down and sear until the skin is very crisp.
Flip the salmon so it is skin-side up and transfer the skillet to the oven. Roast until the fish reaches an internal temperature of 145°F or flakes easily at the thickest part. Use an oven mitt as the skillet handle will be very hot.
Fluff the lemon rice with a fork and plate it alongside the roasted asparagus and the salmon. Squeeze the lemon wedges over the fish and vegetables just before serving.

Nutrition

Ingredients

Instructions

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