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; 9 oz asparagus, trimmed; 1 1/4 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

474 calories

Protein: 39g; 33% of calories
Carbs: 14g; 12% of calories
Fat: 30g; 55% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 10 min

Preheat your oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, half the salt, and half the pepper. Spread into a single layer and roast until tender and slightly browned at the tips, about 12 minutes.
While the asparagus roasts, season the 1-inch-thick salmon fillet on both sides with the remaining salt and pepper. Ensure the skin is very dry.
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Lay the salmon in the pan away from you, skin-side down. Press gently with a spatula for 30 seconds to ensure contact. Cook until the skin is crisp, about 4 minutes. Flip and cook until the center is just opaque, 2 to 3 minutes more. Remove from the heat and let rest for 1 minute. Done when center is just opaque, 130°F.
Place the salmon and roasted asparagus on a plate. Drizzle everything with the lemon juice and scatter the lemon zest over the fish.

Nutrition

Ingredients

Instructions

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