Crispy Salmon with Roasted Asparagus & Lemon Parsley
A colorful, balanced plate with crisp-skinned salmon, roasted asparagus, and a bright citrus-herb finish. It looks elegant but is simple to execute.
Back to full listIngredients
- Atlantic Salmon Fillet 2 fillets $15.99
- Green Asparagus 1 bunch $4.99
- Lemon 1 $0.99
- Organic Garlic, 3 CT 2 cloves $2.89
- Italian Parsley Bunch 2 tbsp $1.29
- Olive oil 2 tbsp pantry
- Salt to taste pantry
- Black pepper to taste pantry
Instructions
- Heat oven to 425°F.
- Trim the asparagus and toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
- Roast asparagus for 10 to 12 minutes until tender-crisp.
- Meanwhile pat the salmon dry and season with salt and pepper.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 4 minutes.
- Add minced garlic to the pan, then transfer skillet to the oven for 5 to 7 minutes until salmon is just cooked.
- Finish with lemon juice, lemon zest, and chopped parsley.
- Plate the asparagus first, top with salmon, and spoon over the pan juices for a clean presentation.
Cook time: 35 minutes
Estimated cost: $14-18
Health notes: High protein, rich in omega-3s, and packed with green vegetables.
Drink pairing: Sauvignon Blanc