Name: Pan-seared salmon with asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, patted dry; 3.5 oz Yukon Gold potato, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

550 calories

Protein: 44g; 32% of calories
Carbs: 26g; 19% of calories
Fat: 31g; 50% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a rimmed baking sheet, toss the diced potatoes with half the olive oil and a quarter of the salt and pepper. Roast for 15 minutes.
Move the potatoes to one side of the sheet. Add the asparagus and toss with the remaining olive oil and a quarter of the salt and pepper. Roast everything for 10 minutes more until the potatoes are tender.
Season the salmon on both sides with the remaining salt and pepper. Heat a nonstick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 minutes until the skin is crisp and releases easily. Flip and cook for 3 to 4 minutes more until the fish flakes easily with a fork. Done when opaque and flakes easily, 145°F.
Plate the salmon alongside the roasted potatoes and asparagus. Serve with lemon wedges for squeezing over the fish and vegetables.

Nutrition

Ingredients

Instructions

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