Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz asparagus, trimmed, medium spears about 1/2-inch thick; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 6 oz skin-on salmon fillet, patted dry, 1-inch thick; 1 tbsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

485 calories

Protein: 40g; 33% of calories
Carbs: 13g; 11% of calories
Fat: 31g; 57% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, half the salt, and half the pepper. Spread in a single layer so the spears are not touching. Roast for 12 to 15 minutes until tender and lightly browned.
While the asparagus roasts, heat the remaining olive oil in a nonstick skillet over medium-high heat until it shimmers. Season the salmon on both sides with the remaining salt and pepper. Place the salmon in the pan skin-side down, pressing it flat for the first 10 seconds. Cook for 4 minutes. Flip the fillet and cook for 3 to 4 minutes more. Done when the fish flakes easily at the thickest part, 145°F.
Whisk the lemon juice and lemon zest together. Arrange the roasted asparagus on the plate with the salmon. Drizzle the lemon mixture over both the fish and the vegetables.

Nutrition

Ingredients

Instructions

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