Pan-Seared Salmon with Roasted Potatoes & Asparagus

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🧂 Ingredients (Serves 2–3)

For the Salmon:

  • 2–3 salmon fillets (about 6 oz each, skin-on if possible)

  • 1 tbsp olive oil or butter

  • Salt and freshly ground black pepper, to taste

  • 1 lemon (for juice and zest)

  • 1 garlic clove, minced (optional)

  • Fresh herbs (dill, parsley, or thyme), for garnish

For the Roasted Potatoes:

  • 1 lb baby potatoes or Yukon Golds, halved

  • 1½ tbsp olive oil

  • ½ tsp garlic powder

  • ½ tsp paprika (optional, for color)

  • Salt & pepper, to taste

  • Fresh rosemary or thyme (optional)

For the Asparagus:

  • 1 bunch asparagus, trimmed (woody ends removed)

  • 1 tbsp olive oil

  • Salt & pepper, to taste

  • 1 tsp lemon juice (optional)

🔪 Instructions

1. Roast the Potatoes

  1. Preheat oven to 425°F (220°C).

  2. Toss the halved potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs.

  3. Spread evenly on a baking sheet, cut side down.

  4. Roast for 20 minutes, then flip and roast another 10–15 minutes, until golden and crispy.

2. Add the Asparagus

  1. When the potatoes have about 10 minutes left, push them to one side of the pan.

  2. Add asparagus, drizzle with olive oil, season with salt and pepper.

  3. Roast both together for the final 10 minutes, until asparagus is tender-crisp.

3. Pan-Sear the Salmon

  1. While the vegetables roast, pat salmon fillets dry with paper towels (this helps them sear well).

  2. Season both sides with salt and pepper.

  3. Heat olive oil (or butter) in a non-stick or stainless skillet over medium-high heat.

  4. Place salmon skin-side down (if skin-on). Press gently with a spatula for the first 20–30 seconds so the skin stays flat.

  5. Cook 4–5 minutes, until the skin is crisp and the fish is mostly cooked.

  6. Flip carefully and cook another 2–3 minutes, depending on thickness.

  7. Squeeze over fresh lemon juice and sprinkle with minced garlic or herbs if desired.

4. Serve

  • Plate the roasted potatoes and asparagus.

  • Add the seared salmon on top.

  • Garnish with fresh dill or parsley, lemon zest, or an extra drizzle of olive oil.

🍋 Optional Enhancements

  • Lemon butter sauce: Melt 1 tbsp butter with 1 tsp lemon juice and drizzle over salmon.

  • Honey-mustard glaze: Mix 1 tbsp honey + 1 tsp Dijon mustard and brush on salmon before searing.

  • Add crunch: Sprinkle toasted almonds or pine nuts over the asparagus.

⏱️ Total Time: ~35–40 minutes

🍽️ Difficulty: Easy–Medium

🌿 Perfect Pairing: A crisp white wine (like Sauvignon Blanc) or sparkling water with lemon.

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