Name: Seared salmon with roasted potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 6 oz skin-on salmon fillet, about 1 inch thick, patted dry; 1 oz lemon, cut into wedges

Ingredients

8 items

3 oz Yukon Gold potatoes, cut into 1-inch pieces
5 oz broccoli florets
1 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried parsley
6 oz skin-on salmon fillet, about 1 inch thick, patted dry
1 oz lemon, cut into wedges

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the oil, half the salt, the black pepper, and dried parsley. Roast for 15 minutes.
Move the potatoes to one side of the pan and add the broccoli. Toss the broccoli with half the remaining oil and roast for 10 to 12 minutes more until the potatoes are golden and the broccoli edges are browned.
While the vegetables finish, season the salmon with the remaining salt. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down, pressing gently for 10 seconds to ensure even contact. Cook for 5 minutes until the skin is crisp and the flesh is opaque two-thirds of the way up the side.
Flip the salmon and cook for 2 to 3 minutes more until the fish is opaque in the center and flakes easily with a fork. Done when opaque in the center and flakes easily, 145°F.
Plate the salmon alongside the roasted potatoes and broccoli. Serve with lemon wedges for squeezing over the fish.

Nutrition

Ingredients

Instructions

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