Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3 oz red potatoes, halved or quartered into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

522 calories

Protein: 39g; 29% of calories
Carbs: 23g; 17% of calories
Fat: 32g; 54% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 12 minutes.
Move the potatoes to one side of the pan. Place the asparagus on the other side and toss them with the oil already on the pan. Season with a pinch of salt and pepper. Roast 8 to 10 minutes more, until the asparagus is tender-crisp and the potato edges are golden.
While vegetables finish roasting, season the salmon fillet with the remaining salt and pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down. Cook until the skin is crispy, about 4 to 5 minutes. Flip and cook for another 2 to 3 minutes. Done when flesh flakes easily with a fork, 145°F.
Transfer the salmon and roasted vegetables to a plate. Drizzle the lemon juice over the salmon and asparagus.

Nutrition

Ingredients

Instructions

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