Name: Salmon with roasted potatoes and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3 oz Yukon Gold potato, cut into 1/2-inch wedges; 4 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 6 oz skin-on Atlantic salmon fillet, patted dry, 1 1/2 inches thick; 3/4 tsp lemon juice; 1/2 tsp lemon zest

Ingredients

8 items

3 oz Yukon Gold potato, cut into 1/2-inch wedges
4 oz asparagus, trimmed
1 tsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
6 oz skin-on Atlantic salmon fillet, patted dry, 1 1/2 inches thick
¾ tsp lemon juice
½ tsp lemon zest

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, a pinch of salt, and a pinch of pepper. Spread them in a single layer and roast for 20 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with the rest of the oil, half the remaining salt, and half the remaining pepper. Roast for 10 minutes more until the potatoes are golden and the asparagus is tender.
While the asparagus roasts, season the salmon flesh with the remaining salt and pepper. Heat a dry 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and press firmly with a spatula for 30 seconds to ensure contact. Cook for 5 minutes, flip, and cook for 3 minutes more. Thinner fillets may need 1 minute less per side. Done when flesh flakes easily at the thickest part, 145°F.
Remove the pan from the oven. Transfer the salmon to the plate and squeeze the lemon juice over the top, then sprinkle with lemon zest. Serve immediately alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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