Name: Pan-seared salmon with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 1/4 cup white rice; 1/3 cup water; 6 oz asparagus, trimmed; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon juice

Ingredients

8 items

6 oz Atlantic salmon fillet, patted dry
¼ cup white rice
⅓ cup water
6 oz asparagus, trimmed
1 tsp olive oil
½ tsp salt
¼ tsp black pepper
¾ tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, while you finish the rest of the meal.
Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, a pinch of salt, and a pinch of pepper. Roast for 12 to 15 minutes until tender and slightly charred.
Season the salmon with the remaining salt and pepper. Heat the rest of the oil in a 12-inch skillet over medium-high heat. Place the salmon in the pan, skin-side down, and press gently with a spatula. Cook for 4 to 5 minutes until the skin is crispy. Flip and cook for 2 to 3 minutes more. Done when flakes easily and is opaque in the center, 145°F.
Fluff the rice with a fork and place it on the plate. Arrange the asparagus alongside the rice and top with the seared salmon. Drizzle the lemon juice over the fish just before serving.

Nutrition

Ingredients

Instructions

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