Name: Pan-seared salmon and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 oz red potatoes, halved or quartered into 1-inch pieces; 5 oz asparagus, woody ends trimmed; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 7 oz skin-on salmon fillet, about 1 inch thick, patted dry; 4 olive oil cooking sprays; 3/4 tsp lemon juice

Ingredients

8 items

3 oz red potatoes, halved or quartered into 1-inch pieces
5 oz asparagus, woody ends trimmed
1 tsp olive oil
1 tsp salt
½ tsp black pepper
7 oz skin-on salmon fillet, about 1 inch thick, patted dry
4 olive oil cooking sprays
¾ tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the black pepper, and half the salt. Arrange them cut-side down and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the empty side and toss with the remaining olive oil, half of the remaining salt, and the remaining pepper. Roast for 10 minutes until the potatoes are golden and the asparagus is tender.
When the asparagus goes in the oven, heat a nonstick skillet over medium-high heat and coat with cooking spray. Season the salmon flesh with the remaining salt. Place the salmon in the pan skin-side down and press firmly with a spatula for 10 seconds. Cook for 4 minutes without moving until the skin is crispy and releases easily. Flip and cook for 3 minutes more. Done when the flesh flakes easily and is just opaque in the center, 145°F.
Transfer the salmon to a plate and let it rest for 2 minutes. Serve alongside the roasted potatoes and asparagus with a drizzle of lemon juice over the fish.

Nutrition

Ingredients

Instructions

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