Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Yukon Gold potatoes, cut into half-inch cubes; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 6 oz skin-on salmon fillet, 1-inch-thick, patted dry; 1 tsp salted butter; 1 1/2 tsp lemon juice

Nutrition

Per serving

510 calories

Protein: 38g; 30% of calories
Carbs: 22g; 17% of calories
Fat: 31g; 54% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and asparagus with the olive oil, half the salt, and half the pepper. Spread the potatoes in a single layer and roast for 15 minutes. Add the asparagus and roast for 10 to 12 minutes more until the potatoes are golden and the asparagus is tender. Turn off the oven and leave the pan inside to stay warm.
Season the salmon with the remaining salt and pepper. Heat a dry 12-inch nonstick skillet over medium-high heat. Once hot, place the salmon skin-side down and press firmly with a spatula for 30 seconds. Cook for 5 minutes until the skin is crisp and the flesh is opaque two-thirds up. Flip the fillet and cook for 3 minutes more. Done when flesh flakes easily and is opaque in the center, 145°F.
Remove the vegetables from the oven and toss the potatoes with the butter. Plate the roasted vegetables next to the salmon and drizzle the lemon juice over the fillet.

Nutrition

Ingredients

Instructions

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