Seared Salmon with Roasted Asparagus, Radishes & Dill
Simple seared salmon with roasted asparagus and radishes, finished with lemon and dill. Seasonal, bright, and very Washington-in-March friendly.
Back to full listIngredients
- Atlantic Salmon Portion 2 portions $6.99
- Green Asparagus 1 bunch $4.99
- Organic Red Radish Bunch 1 bunch $2.79
- Meyer Lemon Bag 1 bag, use 1 lemon $2.99
- Organic Dill, 0.5 OZ 1 pack, use 1 to 2 tbsp $2.99
- Organic Yellow Onion 1 small $2.99
Instructions
- Heat oven to 425°F.
- Trim asparagus. Halve the radishes. Slice the onion into wedges. Toss all with oil, salt, and pepper on a sheet pan.
- Roast the vegetables for 15 minutes.
- Meanwhile pat salmon dry and season with salt and pepper.
- Heat a skillet over medium-high heat with a little oil. Sear salmon 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until just cooked through.
- Add the salmon to the sheet pan for the last 3 to 5 minutes if you prefer finishing in the oven instead of fully in the skillet.
- Zest and juice 1 Meyer lemon. Toss roasted vegetables lightly with lemon juice and chopped dill.
- Serve salmon over the asparagus, radishes, and onion with extra dill and lemon on top.
Cook time: 30 minutes
Estimated cost: $15-19
Health notes: Rich in omega-3s, high protein, low in refined carbs, and packed with spring vegetables.
Drink pairing: Pinot Gris or Sauvignon Blanc.