Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Atlantic salmon fillet, patted dry; 1/2 cup Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 oz lemon, zested and juiced

Ingredients

8 items

7 oz Atlantic salmon fillet, patted dry
1/2 cup Yukon Gold potatoes, diced into 1/2-inch pieces
5 oz asparagus, trimmed
1 tsp olive oil
1/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 oz lemon, zested and juiced

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. Toss the potatoes with half the oil, half the garlic powder, a pinch of salt, and a pinch of pepper on a half-sheet pan. Roast for 10 minutes.
Add the asparagus to the pan with the remaining garlic powder, a pinch of salt, a pinch of pepper, and half the remaining oil. Toss to coat and roast until the vegetables are tender, about 8 to 10 minutes.
While vegetables finish, season the salmon with the remaining salt and pepper. Heat a 12-inch skillet over medium-high with the remaining oil. Place the 1-inch-thick fillet skin-side down in the pan, pressing flat for 30 seconds. Cook until the skin is very crisp and the flesh is opaque halfway up the side, about 5 minutes. Flip and cook until just opaque. Done when fish is opaque and flakes with slight resistance, 145°F.
Remove the salmon from the pan and let it rest for 2 minutes. Toss the roasted vegetables with the lemon zest and juice. Plate the vegetables alongside the salmon, serving the fish skin-side up.

Nutrition

Ingredients

Instructions

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