Mediterranean Pan-Seared Salmon with Roasted Asparagus
3 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
6 (4 oz) skin-on salmon fillets
3 lemons, cut in half crosswise and seeded
2 lb asparagus, trimmed
2 tablespoons olive oil
½ teaspoon salt, ¼ teaspoon pepper
Preheat oven to 400 degrees.
Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Sprinkle salt and pepper over salmon. Add salmon to skillet, skin-side down. Cook 6 minutes or until skin is crispy. Carefully turn salmon over. Place skillet in oven; cook 4 minutes or until salmon flakes with a fork. Remove salmon from skillet; add remaining 1 tablespoon oil. Add lemons to skillet, cut sides down; cook 3 minutes. Squeeze lemon juice into skillet and discard lemons; stir lemon juice pan sauce with a whisk. Pour pan sauce over salmon.
Toss asparagus with 2 tablespoons oil, ½ teaspoon salt and pepper on a rimmed baking sheet. Roast asparagus 8 minutes or until crisp-tender.
Recipe by The eMeals Blog at http://blog.emeals.com/mediterranean-pan-seared-salmon-with-roasted-asparagus/