Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz Atlantic salmon fillet, skin-on, 1-inch-thick, patted dry; 3 oz red potatoes, halved; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

545 calories

Protein: 44g; 32% of calories
Carbs: 24g; 18% of calories
Fat: 31g; 50% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a rimmed baking sheet, toss the halved potatoes with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes.
Move the potatoes to one side of the sheet. Add the asparagus to the other side and toss with the remaining olive oil, a quarter of the salt, and the rest of the pepper. Roast for 12 minutes until the potatoes are tender and the asparagus is lightly browned.
While the vegetables finish roasting, season the salmon flesh with the remaining salt. Heat a heavy skillet over medium-high heat with no oil. Place the salmon skin-side down and press firmly for 30 seconds. Cook undisturbed for 4 minutes until the skin is very crispy. Flip the fillet and cook for 2 minutes more. Done when the flesh flakes easily and is opaque in the center, 145°F.
Squeeze the lemon juice over the salmon and the roasted vegetables. Serve the salmon fillet alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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