Name: Pan-seared salmon with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, about 1-inch thick, patted dry; 8 oz asparagus, trimmed; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 lemon, halved

Nutrition

Per serving

490 calories

Protein: 40g; 31% of calories
Carbs: 18g; 14% of calories
Fat: 31g; 55% of calories

Ingredients

6 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. Roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, season the salmon on both sides with the remaining salt and pepper.
Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the salmon, skin-side down. Press firmly with a spatula for 30 seconds. Cook for 4 to 5 minutes until the skin is very crisp. Flip and cook for 2 to 3 minutes more. If using skinless salmon, sear for 3 minutes on the first side, flip, and cook for 2 to 3 minutes more. Done when the fish flakes easily with a fork, 145°F.
Squeeze half the lemon over the salmon and the other half over the roasted asparagus before serving.

Nutrition

Ingredients

Instructions

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