Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3.5 oz red potatoes, halved; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salted butter; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

517 calories

Protein: 39g; 29% of calories
Carbs: 24g; 18% of calories
Fat: 30g; 52% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and asparagus with the oil and half the salt and pepper. Spread them into one layer, placing potatoes cut-side down. Roast for 20 to 25 minutes until the potatoes are tender and golden.
While the vegetables roast, season the salmon fillet on both sides with the remaining salt and pepper.
While the vegetables finish roasting, heat a 12-inch skillet over medium-high heat with cooking spray. Add the salmon, skin-side down. Press firmly with a spatula for 1 minute. Cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the fish flakes easily with a fork. Done when flakes easily, 145°F.
When the vegetables come out of the oven, toss the potatoes with the butter. Plate the salmon alongside the roasted vegetables and drizzle with lemon juice.

Nutrition

Ingredients

Instructions

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