Pan Seared Salmon Asparagus (Printable)

Tender salmon fillets paired with crisp asparagus and a bright lemon butter sauce for a healthy meal.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 1 pound asparagus, trimmed
05 - 1 tablespoon olive oil
06 - Salt and freshly ground black pepper, to taste

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - 1 lemon (zested and juiced)
10 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Pat salmon fillets completely dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and sear without moving for 4-5 minutes until crispy and mostly cooked through.
03 - Carefully flip salmon fillets and cook for 2-3 minutes longer until just cooked through. Transfer to a plate and tent loosely with foil to keep warm.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Add asparagus and sauté for 4-5 minutes, stirring occasionally, until crisp-tender. Season with salt and pepper, then arrange on serving plates.
05 - Reduce heat to medium-low. Add butter and let melt. Add minced garlic and cook for 30 seconds until fragrant but not browned. Stir in lemon zest and juice.
06 - Return salmon to skillet for 1 minute, spooning sauce over fillets. Plate salmon over asparagus, drizzle with remaining lemon butter sauce, and sprinkle with chopped parsley.

# Expert Suggestions:

01 -
  • The lemon butter sauce transforms simple ingredients into something restaurant-worthy
  • You get a complete protein and vegetable dinner on one plate
  • Its impressive enough for date night but easy enough for Tuesday
02 -
  • Do not move the salmon while it sears skin-side down or you will tear the skin and lose the crispy texture
  • The salmon continues cooking after you remove it from the pan, so pull it slightly before you think it is done
03 -
  • Use a cold butter for the sauce, adding it one cube at a time for an emulsified, velvety finish
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before cooking

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