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

Nutrition

Per serving

494 calories

Protein: 43g; 35% of calories
Carbs: 12g; 10% of calories
Fat: 31g; 56% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, half the salt, the black pepper, and the garlic powder. Spread in a single layer and roast until the tips are lightly browned and the stalks are tender, about 10 to 12 minutes.
Season the salmon with the rest of the salt. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down in the pan, pressing firmly with a spatula for 20 seconds. Cook undisturbed until the skin is very crisp and the flesh is cooked two-thirds of the way up the side, about 6 minutes. Flip and cook until the center is just opaque, about 2 to 3 minutes more. Done when flakes easily with a fork, 145°F.
Transfer the salmon to a plate and immediately drizzle with the lemon juice. Serve the roasted asparagus alongside the fish.

Nutrition

Ingredients

Instructions

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