Pan Seared Salmon Asparagus (Printable)
Tender salmon and crisp asparagus finished with bright lemon butter sauce for a healthy, flavorful dish.
# 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 using 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 for 4-5 minutes without disturbing until the skin crisps and fish is 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 maintain warmth.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Add trimmed asparagus and sauté for 4-5 minutes, tossing occasionally, until crisp-tender. Season with salt and pepper, then arrange on serving plates.
05 - Reduce heat to medium-low. Add butter to the skillet and melt completely. Add minced garlic and cook for 30 seconds until fragrant. Stir in lemon zest and juice until combined.
06 - Return salmon to the skillet for 1 minute, basting with the lemon butter sauce. Plate salmon over asparagus, drizzle with remaining sauce, and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- Everything happens in one pan, which means less cleanup and more time to actually enjoy eating
- The lemon butter sauce makes even restaurant-quality salmon feel achievable at home
02 -
- Dry fish equals crispy skin, so do not skip the paper towel step no matter how rushed you feel
- Overcooked salmon happens fast, so remove it from heat when it still looks slightly underdone in the center
03 -
- A splash of white wine in the sauce transforms it from good to unforgettable
- Room temperature salmon cooks more evenly than cold straight from the fridge