Name: Seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, 1-inch-thick, patted dry; 7 oz asparagus, trimmed; 1 tsp olive oil; 3 tbsp nonfat Greek yogurt; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of salt. Roast for 12 to 15 minutes until tender and slightly charred at the tips. When it comes out, squeeze a lemon wedge over the top.
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, and a pinch of salt until smooth.
Season the salmon on both sides with the remaining salt and black pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon flesh-side down and cook for 4 minutes to create a golden crust. Flip the fillet and cook on the skin side for 3 to 4 minutes more, or until the center is just opaque and flakes easily. Thinner pieces may need 1 minute less per side. Done when flakes easily and opaque in the center, 145°F.
Place the roasted asparagus on the plate and lay the salmon fillet alongside it. Spoon the yogurt sauce over the fish and serve with the remaining lemon wedges.

Nutrition

Ingredients

Instructions

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