Name: Seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, skin-on, patted dry; 3 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

479 calories

Protein: 38g; 32% of calories
Carbs: 22g; 18% of calories
Fat: 27g; 50% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F. In a 12-inch oven-proof skillet, toss the potatoes with half the olive oil, a quarter of the salt, and a quarter of the black pepper. Roast for 10 minutes.
Remove the skillet and push potatoes to one side. Add the asparagus and toss with the remaining oil, a quarter of the salt, and a quarter of the pepper.
Season the salmon on all sides with the remaining salt and pepper. Place the skillet on the stove over medium-high heat. Move the vegetables to the edges and place the salmon in the center, skin-side down. Press the fillet flat with a spatula for 30 seconds to ensure even contact, then cook without moving for 3 to 4 minutes until the skin is crisp.
Transfer the skillet back to the oven. Roast until the salmon flakes easily and the potatoes are tender, about 5 to 7 minutes. Squeeze lemon juice over the salmon and asparagus before serving. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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