Mediterranean Pan-Seared Salmon with Roasted Asparagus
Serves: 6
  • Salmon:
  • 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
  • Asparagus:
  • 2 lb asparagus, trimmed
  • 2 tablespoons olive oil
  • ½ teaspoon salt, ¼ teaspoon pepper
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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