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 dry; 3 oz red potatoes, halved; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp lemon zest

Ingredients

9 items

6 oz skin-on Atlantic salmon fillet, patted dry
3 oz red potatoes, halved
5 oz asparagus, trimmed
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
1 tsp lemon juice
¼ tsp garlic powder
½ tsp lemon zest

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the halved potatoes with half the olive oil, one-third of the salt, half the pepper, and the garlic powder. Arrange them cut-side down and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the trimmed asparagus to the other side and toss with half the remaining olive oil and half the remaining salt. Roast for 10 minutes until the asparagus is tender and the potatoes are golden.
While the vegetables roast, season the 1-inch-thick salmon with the remaining salt and pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan, skin-side down, and cook for 4 minutes until the skin is crisp and releases easily. Flip and cook for 3 minutes more. Done when flesh flakes easily and is just opaque in the center, 145°F.
Drizzle the roasted asparagus with the lemon juice and sprinkle with the lemon zest. Place the salmon fillet on the plate alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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