Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet, patted dry; 8 oz asparagus, trimmed; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

502 calories

Protein: 44g; 35% of calories
Carbs: 13g; 11% of calories
Fat: 31g; 55% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, half the salt, the garlic powder, and a pinch of black pepper. Spread in a single layer and roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, season the salmon fillet on both sides with the remaining salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan skin-side down. Press firmly with a spatula for 30 seconds to ensure even contact. Cook for 5 minutes without moving it to crisp the skin.
Flip the salmon and cook for 2 to 3 minutes more until the fish is opaque and reaches an internal temperature of 145°F.
Plate the roasted asparagus alongside the salmon. Drizzle the lemon juice over the fish and vegetables just before serving.

Nutrition

Ingredients

Instructions

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