Name: Seared salmon with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, 1 inch thick; 3 oz red potatoes, halved; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

546 calories

Protein: 44g; 32% of calories
Carbs: 25g; 18% of calories
Fat: 31g; 50% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Place the potatoes and water in a small pot with a pinch of the salt. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until tender when pierced with a fork. Done when tender when pierced.
While the potatoes simmer, pat the salmon dry. Season the fillet on both sides with half the remaining salt and all of the black pepper.
Heat half the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and cook for 4 minutes. Flip and cook for 3 minutes more until the fish is opaque on the outside and flakes easily. Done when flakes easily, 145°F.
Transfer the salmon to a plate. Add the rest of the olive oil and the asparagus to the same skillet with the rest of the salt. Sauté over medium heat for 4 to 5 minutes until crisp-tender. Done when crisp-tender.
Drain the potatoes. Plate the salmon alongside the asparagus and potatoes. Drizzle the lemon juice over the fish and vegetables and serve immediately.

Nutrition

Ingredients

Instructions

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