Name: Pan-seared salmon with asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz asparagus, trimmed; 1 3/4 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 6 oz skin-on salmon fillet, 1 inch thick, patted dry; 2 tsp lemon juice

Nutrition

Per serving

467 calories

Protein: 38g; 32% of calories
Carbs: 12g; 10% of calories
Fat: 31g; 59% of calories

Instructions

Prep 10 min · Cook 10 min

Heat oven to 400°F. On a small baking sheet, toss the asparagus with half the oil, half the salt, and half the pepper. Roast until tender and slightly charred, about 12 to 15 minutes.
While the asparagus roasts, season the salmon with the remaining salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and press lightly with a spatula for 30 seconds to ensure contact. Cook until the skin is crispy, about 4 to 5 minutes. Flip and cook until the center is just opaque and the fish flakes easily at the thickest part, about 2 to 3 minutes more. Thicker or thinner pieces may need a minute more or less on this side. Done when flakes easily and center is opaque, 145°F.
Move the asparagus to a plate. Set the salmon beside it skin-side up to keep the skin crispy. Squeeze the lemon juice over the asparagus and the salmon flesh, avoiding the skin. Taste and add a pinch more salt if needed.

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