Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, about 1 inch thick, patted dry; 5 oz asparagus, trimmed; 3.5 oz small red potatoes, about 1 1/2 inches, halved; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 lemon, wedged

Ingredients

7 items

7 oz skin-on salmon fillet, about 1 inch thick, patted dry
5 oz asparagus, trimmed
3½ oz small red potatoes, about 1 1/2 inches, halved
1 tsp olive oil
½ tsp salt
½ tsp black pepper
¼ lemon, wedged

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and a pinch of the salt and pepper. Spread them cut-side down and roast for 15 minutes.
Toss the asparagus with another third of the olive oil and a pinch of salt and pepper. Add them to the pan with the potatoes. Season the salmon on both sides with the remaining salt and pepper. Roast the vegetables for 10 minutes more until the potatoes are tender and the asparagus is lightly browned.
When the asparagus has been roasting for 5 minutes, heat the remaining oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and press gently with a spatula. Cook for 4 to 5 minutes without moving it until the skin releases easily and is very crisp. Flip the fillet and cook for 2 to 3 minutes more until the fish is opaque. Done when flakes easily, 145°F.
Let the salmon rest for 1 minute. Transfer the roasted potatoes and asparagus to a plate. Place the salmon alongside and serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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