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, skin-on, patted dry; 4 oz red potatoes, halved or quartered into 1-inch pieces; 5 oz asparagus, trimmed; 1 1/2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp lemon zest

Nutrition

Per serving

527 calories

Protein: 39g; 29% of calories
Carbs: 28g; 21% of calories
Fat: 30g; 50% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, half the salt, pepper, and garlic powder. Roast for 15 minutes.
Move the potatoes to one side of the pan and add the asparagus to the other side. Toss with one third of the oil and a pinch of the salt. Return the pan to the oven and roast for 10 minutes more while the salmon cooks.
Season the salmon skin with the remaining salt. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the 1-inch-thick fillet skin-side down and press gently with a spatula. Cook for 5 minutes until the skin is crisp and the flesh is opaque two-thirds up the side. Flip and cook for 2 minutes more until the center reaches 145°F.
Remove the skillet from the heat and drizzle the lemon juice over the salmon. Serve the salmon alongside the roasted potatoes and asparagus, finishing with the lemon zest.

Nutrition

Ingredients

Instructions

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