Name: Pan-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 Atlantic salmon fillet, patted very dry; 5 oz asparagus, trimmed; 4 oz red potatoes, cut into 3/4-inch pieces; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

521 calories

Protein: 39g; 29% of calories
Carbs: 27g; 20% of calories
Fat: 30g; 51% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and half the salt. Roast for 12 minutes.
Toss the asparagus with the remaining olive oil and potatoes on the same pan. Roast for 10 minutes more until the potatoes are tender and the asparagus is bright green. Squeeze the lemon juice over the vegetables when they come out.
While the vegetables finish, season the salmon fillet with the remaining salt and the black pepper.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Place the salmon skin-side down, pressing firmly with a spatula for 10 seconds to ensure even contact. Cook for 5 minutes until the skin is very crisp. Flip and cook for 3 minutes more for a 1-inch-thick fillet. Done when the flesh flakes easily and is opaque in the center, 145°F.
Serve the seared salmon alongside the roasted asparagus and potatoes.

Nutrition

Ingredients

Instructions

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