Salmon and Asparagus
Pan-seared salmon fillet with roasted asparagus and a choice of complementary sauce or glaze. Cooked on stovetop and in oven, ready in under 30 minutes.
Ingredients
Method
Preheat oven to 400°F. Pat salmon dry with paper towels. Toss asparagus with 1 tbsp olive oil, minced garlic, salt, and pepper on a baking sheet.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up (if skin-on) and sear for 4–5 minutes until golden.
Transfer skillet to oven (if oven-safe) or slide salmon onto the baking sheet with asparagus. Roast both together for 8–12 minutes until salmon flakes easily and asparagus is tender-crisp.
Squeeze lemon juice over salmon and asparagus. If using an optional sauce or glaze, brush or drizzle it now.
Plate salmon and asparagus. Garnish with lemon zest and fresh herbs. Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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