Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, patted dry; 6 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

490 calories

Protein: 43g; 35% of calories
Carbs: 12g; 10% of calories
Fat: 31g; 56% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 10 min

Preheat the oven to 400°F. In a small bowl, toss the asparagus with half the olive oil, half the salt, and half the black pepper. Season the salmon fillet on both sides with the remaining salt and pepper.
Heat the remaining olive oil in a 12-inch oven-proof skillet over medium-high heat. Place the salmon skin-side down. Press the fillet flat with a spatula for the first 30 seconds to ensure even contact. Sear without moving for 4 to 5 minutes until the skin is crispy and releases easily from the pan.
Lay the asparagus spears in a single layer around the salmon. Transfer the skillet to the oven. Roast until the salmon flakes easily at the thickest part and the asparagus is tender, about 8 to 10 minutes. Done when flakes easily, 145°F.
Transfer the salmon and asparagus to a plate and serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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