Name: Pan-seared salmon with asparagus
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, about 1 inch thick, patted dry; 3 oz Yukon Gold potatoes, cubed into 1/2-inch pieces; 5 oz asparagus, trimmed; 1/2 tsp olive oil; 3/4 tsp salted butter; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 5 min

Place potatoes in a medium pot and cover with water. Add one third of the salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10 minutes. Drain and return to the pot.
Season the salmon on both sides with another third of the salt and all the black pepper. Ensure the skin is very dry.
Heat olive oil in a nonstick skillet over medium-high heat. Place salmon in the pan skin-side down. Press gently for 30 seconds. Cook until skin is very crispy and releases easily from the pan, about 5 minutes. Flip and cook until the center is just opaque, about 2 minutes more. Remove and let rest. Done when fish flakes easily and is opaque in the center, 145°F.
In the same skillet, add the asparagus and the remaining salt. Sauté over medium heat until bright green and tender-crisp, about 4 minutes. Drizzle with half the lemon juice.
Toss the warm potatoes with the butter, parsley, and the rest of the lemon juice. Plate the salmon alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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