Name: Pan-seared salmon and roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 7 oz salmon fillet, patted dry; 1 1/2 tsp lemon juice; 1/4 tsp lemon zest

Ingredients

8 items

3½ oz Yukon Gold potatoes, cut into 1/2-inch cubes
5 oz asparagus, trimmed
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
7 oz salmon fillet, patted dry
1½ tsp lemon juice
¼ tsp lemon zest

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the lemon zest, and a pinch of the salt and pepper. Roast for 15 minutes.
Move the potatoes to one side and flip them. Place the asparagus on the other side and toss with half the remaining oil and a pinch of salt and pepper. Return the pan to the oven and roast for 10 minutes until the vegetables are tender.
While the vegetables roast, season the 1-inch-thick salmon fillet with the remaining salt and pepper. Heat the remaining oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and press gently for 30 seconds. Cook for 5 minutes until the skin is crisp and the flesh is opaque halfway up. Flip and cook for 3 minutes more. Done when the fish flakes easily and the flesh is opaque in the center, 145°F.
Plate the salmon alongside the roasted potatoes and asparagus. Drizzle the lemon juice and the remaining lemon zest over the fish and vegetables.

Nutrition

Ingredients

Instructions

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