Name: Pan-seared salmon with roasted asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry; 5 oz asparagus, trimmed; 3.5 oz Yukon Gold potatoes, cut into half-inch cubes; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 0.5 oz lemon, halved; 3/4 tsp salted butter

Ingredients

8 items

6 oz skin-on Atlantic salmon fillet, patted dry
5 oz asparagus, trimmed
3½ oz Yukon Gold potatoes, cut into half-inch cubes
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
½ oz lemon, halved
¾ tsp salted butter

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, a quarter of the salt, and half the pepper. Roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the empty side and toss with the rest of the olive oil and another quarter of the salt. Roast for 10 to 12 minutes more until the potatoes are golden and the asparagus is tender.
While the vegetables roast, season the flesh of the 1-inch-thick salmon with a pinch of salt and the remaining pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down, pressing gently for 10 seconds to ensure contact. Cook for 5 minutes until the skin is very crisp.
Flip the salmon and add the butter to the pan. Cook for 2 to 3 minutes more, spooning the melting butter over the fish, until the flesh is opaque and flakes easily. Done when flesh is opaque and flakes easily, 145°F.
Squeeze the lemon halves over the salmon and roasted vegetables. Serve the salmon alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes