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; 7 oz asparagus, trimmed; 2 tbsp white rice; 1/4 cup water; 1 tsp olive oil; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

6 oz skin-on Atlantic salmon fillet, patted dry
7 oz asparagus, trimmed
2 tbsp white rice
¼ cup water
1 tsp olive oil
1 tbsp lemon juice
½ tsp lemon zest
1 tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a small pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Meanwhile, 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. Spread in a single layer and roast for 12 to 15 minutes until tender and slightly charred.
Season the salmon on both sides with the remaining salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and press it flat with a spatula for 10 seconds. Cook for 4 to 5 minutes until the skin is crispy and the flesh is opaque three-quarters of the way up. Flip and cook for 3 minutes more. Done when flesh flakes easily with a fork and is opaque in the center, 145°F.
Fluff the rice with the lemon zest and half the lemon juice. Drizzle the remaining lemon juice over the salmon and asparagus. Serve the salmon alongside the asparagus and rice.

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Ingredients

Instructions

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