Lemon pepper salmon plate

What you need

For the whole recipe · 2 servings

• 2 fillets, 6 oz each (340 g total)
  Atlantic salmon, farmed, skinless
• 7 oz (200 g)
  potatoes, cut into ½-inch cubes
• 10½ oz (300 g)
  asparagus, woody ends removed
• 2 tsp (9 g)
  olive oil, divided
• 2 tbsp (30 g)
  fresh lemon juice
• 2 cloves (6 g)
  garlic, finely minced
• ½ tsp (1 g)
  freshly ground black pepper
• 2 tbsp (4 g)
  chopped parsley

Weigh meat, fish, and vegetables before cooking. Rice is weighed cooked. Gram weights are the basis of the estimates; cup sizes and produce sizes vary.

At the griddle

About 30 minutes total

1. Give the potatoes a head start.Put the potato cubes and 2 tablespoons water in a microwave-safe bowl. Cover loosely and microwave for 4–6 minutes, until just fork-tender. Carefully drain and pat dry. Meanwhile, preheat the griddle to medium heat.
2. Prepare the salmon.Pat the fillets dry. Rub them with 1 teaspoon of the oil and half the black pepper. Toss the potatoes and asparagus with the remaining teaspoon of oil.
3. Cook the sides.Spread the potatoes and asparagus on one side of the griddle. Cook for 8–12 minutes, turning as needed, until the potatoes are golden and the asparagus is tender. Add the garlic for the final minute.
4. Sear the fish.Place the salmon on the other side and cook for about 4–6 minutes on the first side, then 3–5 minutes after turning. Adjust for thickness and heat. Check the thickest part with a thermometer; it should reach 145°F.
5. Finish with lemon.Divide the fish, potatoes, and asparagus between two plates. Add the lemon juice, parsley, and remaining pepper.