Name: Salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry; 7 oz asparagus, trimmed; 3 oz Yukon Gold potatoes, chopped into 1-inch pieces; 1 tsp olive oil; 1/2 tsp salted butter; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 2 cups water

Nutrition

Per serving

513 calories

Protein: 39g; 30% of calories
Carbs: 27g; 20% of calories
Fat: 28g; 49% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the 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 in a single layer and roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, place the potatoes in a small pot and cover with the water and a pinch of the salt. Bring to a boil, then simmer for 10 to 12 minutes until fork-tender. Drain and toss with the butter and a pinch of the pepper. Done when fork-tender.
Season the salmon with the remaining salt and pepper. Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Place the 1-inch-thick fillet in the pan skin-side down, pressing gently for 10 seconds. Cook for 4 to 5 minutes until the skin is crisp. Flip and cook for 3 to 4 minutes more. Done when flesh is opaque and flakes easily, 145°F.
Transfer the salmon, potatoes, and asparagus to a plate. Squeeze the lemon juice over the salmon and serve immediately.

Nutrition

Ingredients

Instructions

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