Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry; 4 oz red potatoes, halved; 7 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water; 1 1/2 tsp fresh parsley, chopped

Ingredients

9 items

5 oz Atlantic salmon fillet, patted dry
4 oz red potatoes, halved
7 oz asparagus, trimmed
1 tsp extra virgin olive oil
1 tbsp lemon juice
¾ tsp salt
½ tsp black pepper
2 cups water
1½ tsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. Place the potatoes in a small pot and cover with the water and a pinch of the salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until fork-tender. [uses i2, i8, i6]
While the potatoes simmer, toss the asparagus with half the olive oil and a pinch each of salt and pepper. Season the 1-inch-thick salmon fillet with salt and pepper on both sides. [uses i1, i3, i4, i6, i7]
Heat the remaining olive oil in a 12-inch oven-safe skillet over medium-high heat. Place the salmon in the skillet skin-side down and press firmly with a spatula for 30 seconds to ensure contact. Sear without moving for 4 minutes until the skin is golden and releases easily from the pan. [uses i1, i4]
Arrange the asparagus in the skillet around the salmon. Transfer the skillet to the oven and roast for 6 to 8 minutes. The salmon stays skin-side down throughout. [uses i3] Done when flakes easily and is opaque in the center, 145°F.
Drain the potatoes and toss them with a pinch of salt, pepper, and the parsley. Remove the skillet from the oven and squeeze the lemon juice over the salmon and asparagus. Plate the salmon and asparagus alongside the potatoes. [uses i5, i6, i7, i9]

Nutrition

Ingredients

Instructions

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