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, patted dry; 4 oz Yukon Gold potatoes, diced into half-inch cubes; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salted butter; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

525 calories

Protein: 39g; 29% of calories
Carbs: 26g; 19% of calories
Fat: 30g; 52% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with the remaining olive oil, salt, and pepper. Roast everything together for 10 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables finish roasting, season the salmon with a pinch of salt. Heat a nonstick skillet over medium-high heat. Add the butter, and once melted, place the salmon skin-side down. Press firmly for 30 seconds, then cook for 4 to 5 minutes until the skin is very crisp. Flip and cook for 2 to 3 minutes more. Done when opaque and flakes easily, 145°F.
Remove the pan from the heat and squeeze the lemon juice over the salmon. Serve the fillet alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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