Name: Seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, 1-inch-thick, patted dry; 5 oz asparagus, woody ends trimmed; 5 oz baby red potatoes, halved; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest

Ingredients

8 items

5 oz skin-on salmon fillet, 1-inch-thick, patted dry
5 oz asparagus, woody ends trimmed
5 oz baby red potatoes, halved
1 1/2 tsp olive oil
3/4 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
1/2 tsp lemon zest

Instructions

Prep 15 min · Cook 15 min

Preheat oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 10 minutes.
Remove the pan from the oven and move potatoes to one side. Add the asparagus and toss with the remaining oil, salt, and pepper. Roast for 10 to 12 minutes more, until the potatoes are browned and tender and the asparagus is bright green.
While vegetables finish, season the salmon flesh with a pinch of salt and pepper. Heat a 12-inch skillet over medium-high heat with cooking spray or a drop of oil if needed. Place the salmon skin-side down and press gently with a spatula for 10 seconds. Cook for 5 to 6 minutes without moving it until the skin is very crisp. Flip and cook for 1 to 2 minutes more until the fish is opaque and flakes at the thickest part. Done when flakes easily, 145°F.
Whisk the lemon juice and lemon zest together. Plate the salmon alongside the roasted potatoes and asparagus. Spoon the lemon mixture over both the fish and the vegetables.

Nutrition

Ingredients

Instructions

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