Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 3/4-inch pieces; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

540 calories

Protein: 44g; 32% of calories
Carbs: 23g; 17% of calories
Fat: 31g; 51% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, half the pepper, and all the garlic powder. Roast for 10 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with half of the remaining oil. Roast for 10 minutes more until potatoes are tender and asparagus is bright green.
Season the salmon with the remaining salt and pepper. Heat the rest of the oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan, skin-side down, and press gently with a spatula. Cook for 5 minutes without moving until skin is very crisp.
Flip the fillet and cook for 2 to 3 minutes more until the fish is opaque. Plate the salmon skin-side up next to the roasted vegetables. Drizzle the lemon juice over the vegetables and the exposed flesh of the fish. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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