Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 3 oz red potato, diced into 1/2-inch cubes; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1/4 lemon, cut into wedges

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a 12-inch oven-safe skillet, toss the diced potatoes with half the olive oil, half the garlic powder, and a third of the salt and pepper. Spread in a single layer and roast for 15 minutes.
Move the potatoes to one side of the skillet and add the asparagus. Toss the asparagus with half of the remaining oil, a pinch of salt, and the rest of the garlic powder. Roast until the potatoes are golden and asparagus is tender with browned tips, about 10 minutes. Transfer all vegetables to a plate.
Season the salmon fillet with the remaining salt and pepper. Wipe the skillet clean and heat it on the stove over medium-high with the remaining oil. Once shimmering, place the salmon skin-side down. Press gently with a spatula for 1 minute to ensure contact. Cook without moving for 4 minutes until the skin is very crisp.
Transfer the skillet with the salmon to the oven. Roast until the fish is opaque and flakes at the thickest part, about 4 minutes for a 1-inch thick fillet. Remove from the oven. Done when flakes easily, 145°F.
Arrange the salmon and roasted vegetables on a plate. Drizzle everything with lemon juice and sprinkle with lemon zest. Serve with lemon wedges on the side.

Nutrition

Ingredients

Instructions

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