Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted very dry; 7 oz medium-thick asparagus, trimmed; 1 tsp olive oil; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

449 calories

Protein: 39g; 34% of calories
Carbs: 11g; 10% of calories
Fat: 28g; 56% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. In a small bowl, toss the asparagus with half the olive oil and half the salt and pepper.
Season the salmon on both sides with the remaining salt and pepper. Heat the remaining oil in a 12-inch oven-safe skillet over medium-high heat. Place the salmon in the pan skin-side down and press firmly with a spatula for 30 seconds to ensure full contact. Cook until the skin is crisp, about 4 minutes. Done when skin is crisp.
Arrange the asparagus around the salmon in the skillet. Transfer the skillet to the oven. Roast until the salmon is just opaque and the asparagus is tender-crisp when pierced. Note that the skillet handle will be very hot. Drizzle with lemon juice before serving. Done when fish flakes easily, 145°F.

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