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

Nutrition

Per serving

486 calories

Protein: 43g; 35% of calories
Carbs: 11g; 9% of calories
Fat: 31g; 57% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, the garlic powder, and a pinch of the salt. Spread in a single layer and roast until a fork pierces the thickest part easily, about 12 to 15 minutes.
Season the salmon on both sides with the remaining salt and the black pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the skillet skin-side down and press firmly with a spatula for 10 seconds to keep the skin flat. Cook until the skin is very crispy, about 4 to 5 minutes.
Flip the fillet. Cook until the center is just opaque and the flesh flakes easily, another 3 to 4 minutes. Done when center is just opaque and flakes easily, 145°F.
Place the salmon on a plate and drizzle with the lemon juice. Serve with the roasted asparagus alongside.

Nutrition

Ingredients

Instructions

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