Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry; 5 oz medium asparagus spears, trimmed; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

451 calories

Protein: 37g; 32% of calories
Carbs: 11g; 10% of calories
Fat: 30g; 58% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 10 min

Preheat your oven to 400°F. Rub the salmon fillet with half the olive oil, half the salt, and half the pepper. In a small bowl, toss the asparagus with the remaining oil, salt, and pepper until coated.
Heat a 12-inch ovenproof skillet over medium-high heat. Place the salmon in the pan skin-side down. Press the fillet down firmly with a spatula for 10 seconds to ensure the skin stays flat. Cook until the skin is very crisp, about 4 minutes.
Carefully loosen the fish with a spatula and flip it over. Scatter the asparagus around the salmon in the skillet. Transfer the pan to the oven and roast until the salmon flakes easily and the asparagus is tender, about 8 to 10 minutes. Use an oven mitt as the skillet handle will be very hot. Done when flakes easily and is just opaque in the center, 145°F.
Transfer the salmon and roasted asparagus to a plate. Serve immediately with the lemon wedges for squeezing over the fish.

Nutrition

Ingredients

Instructions

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