Name: Pan seared salmon with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 3/4 tsp salt; 4 oz salmon fillet, patted dry; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 1/2 tsp lemon juice; 1/4 tsp black pepper

Nutrition

Per serving

511 calories

Protein: 28g; 22% of calories
Carbs: 44g; 35% of calories
Fat: 25g; 43% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
Season the salmon fillet and asparagus with the remaining salt and the black pepper.
Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin side down. Pressing gently with a spatula, cook for 4 minutes. Flip the fillet and cook for 3 minutes more until the fish flakes easily. Done when flakes easily, 145°F.
While the salmon cooks, add the asparagus to the same skillet. Cook, turning occasionally, for 6 to 8 minutes until tender and lightly charred. Drizzle the lemon juice over the salmon and asparagus just before removing from the heat.

Nutrition

Ingredients

Instructions

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