Name: 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 dry; 3 oz red potatoes, cut into 1-inch pieces; 6 oz asparagus, woody ends trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

487 calories

Protein: 39g; 31% of calories
Carbs: 23g; 19% of calories
Fat: 27g; 50% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. In a 12-inch oven-safe skillet, toss the potatoes with half the olive oil and a pinch of salt. Roast in the oven for 10 minutes.
Season the salmon with salt and pepper. Carefully remove the hot skillet from the oven and set it on the stove over medium-high heat. Push the potatoes to one side. Add the remaining oil to the center and place the salmon skin-side down. Sear for 3 minutes until the skin releases easily.
Add the asparagus to the skillet around the salmon. Roast in the oven until the asparagus is tender, the potatoes are browned, and the salmon flakes at the thickest part, about 8 to 10 minutes for a 1-inch-thick fillet. Done when flakes easily, 145°F.
Squeeze the lemon juice over the fish and vegetables, tossing the vegetables to coat. Serve immediately.

Nutrition

Ingredients

Instructions

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