Pan-Seared Salmon

Preheat the oven to 375F.

Take your salmon out of the fridge, remove from the packaging, and pat dry with paper towels. Transfer the salmon to a plate and allow it to sit on the counter to temper. This will allow the salmon to cook evenly.

Place the potatoes and shallots into a mixing bowl, drizzle with half of the olive oil and a healthy pinch of Butcher’s Anything Seasoning; toss to combine.

Lay the vegetables onto a sheet tray cut side down, ensuring that everything is in a single layer.

Transfer to the oven and cook for 35 minutes, making sure to turn the sheet tray halfway through cooking.

While the potatoes and shallots are cooking, toss the asparagus in the same mixing bowl with the remaining olive oil and another pinch of Butcher’s Anything Seasoning.

After 35 minutes, ay the asparagus, lemon wheels, and salmon on top and transfer to the oven for 8 more minutes.

Heat a saute pan over medium high heat.

Add the grapeseed oil to the pan and continue heating until the oil is very hot and shimmering.

Season the salmon fillets on all sides with salt and pepper. Add the salmon to the hot pan and then turn the heat down to medium.

Continue to cook the salmon until the first side is deeply browned and delicious looking, about 3-4 minutes. Flip the salmon and continue cooking for another 1-2 minutes or until the internal temperature reads 135F.

Remove that sheet pan of deliciousness from the oven, top with those perfectly cooked salmon fillets, and enjoy!