Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 6 oz asparagus, trimmed; 1/4 cup long-grain white rice; 1/2 cup water; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 1/4 tsp lemon zest, grated

Ingredients

9 items

5 oz skin-on Atlantic salmon fillet, patted dry
6 oz asparagus, trimmed
¼ cup long-grain white rice
½ cup water
1 tsp extra virgin olive oil
¼ tsp salt
½ tsp black pepper
1½ tsp lemon juice
¼ tsp lemon zest, grated

Instructions

Prep 15 min · Cook 20 min

Add the rice, water, and a pinch of the salt to a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let it rest covered for 5 minutes. Fluff with a fork before serving.
Preheat the oven to 400°F. In a small bowl, toss the asparagus with half the olive oil and a pinch of salt and pepper. Season the salmon fillet, especially the skin side, with the remaining salt and pepper.
Heat the remaining oil in a 12-inch oven-safe skillet over medium-high heat. Place the salmon in the pan skin-side down. Press gently with a spatula for 1 minute to ensure even contact. Cook for 3 minutes until the skin is very crisp.
Add the asparagus to the skillet around the salmon. Transfer the skillet to the oven and roast for 6 to 8 minutes until the salmon flakes easily and the asparagus is tender. Done when flakes easily and opaque in center, 145°F.
Drizzle the lemon juice and lemon zest over the salmon and asparagus. Serve the salmon alongside the rice and asparagus.

Nutrition

Ingredients

Instructions

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