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 skin-on Atlantic salmon fillet, 1 inch thick, patted dry; 5 oz asparagus, trimmed; 1/2 cup Yukon Gold potatoes, cut into half-inch cubes; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1/4 tsp garlic powder

Ingredients

8 items

7 oz skin-on Atlantic salmon fillet, 1 inch thick, patted dry
5 oz asparagus, trimmed
1/2 cup Yukon Gold potatoes, cut into half-inch cubes
1 tsp extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp lemon juice
1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 425°F. On one side of a half-sheet pan, toss the potatoes with the olive oil, garlic powder, and a pinch of the salt and pepper. Spread in a single layer and roast for 10 minutes. Add the asparagus to the other side of the pan, rolling them in the oil remaining on the pan. Season the asparagus with another pinch of salt and pepper and roast for 10 minutes until the potatoes are golden and asparagus is tender.
While the vegetables finish roasting, heat a nonstick skillet over medium-high heat. Season the salmon on both sides with the remaining salt and pepper. Place the salmon in the dry pan, skin-side down. Press firmly with a spatula for 30 seconds. Cook until the skin is very crisp, about 5 to 6 minutes. Flip and cook until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes more. Done when flakes easily, 145°F.
Remove the pan from the heat and squeeze the lemon juice over the salmon fillet. Serve the salmon alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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