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

Ingredients

9 items

6 oz Atlantic salmon fillet, skin-on, patted dry, 1-inch thick
3½ oz baby yukon gold potatoes, halved
5 oz asparagus, trimmed
1½ tsp extra virgin olive oil
1 tsp salted butter
1½ tsp lemon juice
¾ tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the halved potatoes with two-thirds of the olive oil, the garlic powder, and half the salt. Arrange them cut side down on one side of the pan. Roast for 12 minutes.
Toss the asparagus on the other side of the pan with the oil remaining on the pan surface. Roast everything for 8 to 10 minutes more until the potatoes are tender and golden and the asparagus is bright green.
While the vegetables roast, season the salmon fillet on both sides with the remaining salt and the black pepper.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Place the salmon in the pan skin-side down. Press firmly with a spatula for 30 seconds. Cook for 5 minutes until the skin is very crispy.
Flip the salmon and add the butter to the pan. Cook for 3 minutes, or 1 to 2 minutes more if the fillet is thicker than 1 inch, spooning the melted butter over the fish frequently until the center is opaque. Done when flakes easily and opaque in the center, 145°F.
Remove the vegetables from the oven. Toss the roasted potatoes with the lemon juice. Serve the salmon alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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