Name: Salmon with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, about 1 inch thick; 8 oz asparagus, trimmed, medium spears; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

459 calories

Protein: 39g; 34% of calories
Carbs: 13g; 12% of calories
Fat: 28g; 55% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Pat the salmon fillet dry on all sides with paper towels. In a mixing bowl, toss the asparagus with half the olive oil, half the salt, and half the pepper.
Heat the remaining oil in a 12-inch oven-safe skillet over medium-high heat. Season the salmon with the rest of the salt and pepper. Place the salmon skin-side down in the hot pan. Cook for 4 minutes without moving it until the skin is very crisp.
Flip the salmon fillet over. Arrange the asparagus in a single layer around the fish in the skillet. Transfer the skillet to the oven and roast for 6 to 8 minutes until the asparagus is tender with lightly browned tips. Done when flakes easily and opaque in the center, 145°F.
Remove the skillet from the oven. Squeeze the lemon juice over the fish and vegetables and sprinkle with the lemon zest. Let the salmon rest for 2 minutes in the pan before plating.

Nutrition

Ingredients

Instructions

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