Name: Seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 3 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges; 1/4 tsp garlic powder

Ingredients

8 items

6 oz skin-on salmon fillet, patted dry
3 oz red potatoes, cut into 3/4-inch pieces
5 oz asparagus, trimmed
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
1 oz lemon, cut into wedges
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato pieces with most of the olive oil, half the salt, half the pepper, and the garlic powder. 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 a tiny splash of oil and a pinch of salt. Roast everything together for 10 minutes more until the potatoes are tender and the asparagus is lightly browned. Done when a knife slides easily into the potatoes.
While the vegetables roast, season the salmon with the remaining salt and pepper. Heat the remaining oil in a nonstick skillet over medium-high heat. Place the salmon skin-side down, pressing it flat with a spatula for 20 seconds. Cook for 4 to 5 minutes, flip, and cook for 2 to 3 minutes more. Done when flakes easily and is opaque in the center, 145°F.
Place the roasted potatoes and asparagus on the plate. Arrange the salmon alongside and serve with lemon wedges for squeezing over the fish.

Nutrition

Ingredients

Instructions

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