Skillet-Cooked Salmon with Asparagus
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein
457 cal
50g protein
8g carbs
25g fat
per serving · estimated
Ingredients
- 3 fillets (~1.5 lbs) skinless salmon fillets
- 1 bunch asparagus
- 1 tbsp olive oil
- 1 lemon
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Pat the salmon fillets dry with paper towels, then season with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 1 min.
- Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4-5 minutes until edges turn opaque and bottom is golden.
- Flip fillets carefully using tongs, cook for another 3-4 minutes until internal temperature reaches 125°F for medium doneness.
- Meanwhile, trim the tough ends from the asparagus and toss with 1 tbsp olive oil, salt, and pepper.
- Add asparagus to the skillet around the salmon or on a separate pan, cook for 3-4 minutes until tender-crisp.
- Squeeze lemon juice over salmon and asparagus before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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