Pan Seared Salmon Asparagus (Printable)

Tender salmon fillets paired with sautéed asparagus, lemon, and fresh herbs in a flavorful dish.

# What You Need:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skin-on, pin bones removed

→ Vegetables

02 - 1 bunch (about 1 lb) fresh asparagus, trimmed
03 - 2 cloves garlic, minced
04 - 1 lemon, zested and cut into wedges

→ Pantry

05 - 2 tbsp olive oil
06 - 1 tbsp unsalted butter
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Herbs

09 - 2 tbsp fresh parsley, chopped
10 - 1 tsp fresh dill, chopped (optional)

# How to Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil is shimmering, add the salmon fillets skin-side down. Press lightly with a spatula for even contact.
03 - Cook without moving for 4–5 minutes, until the skin is crispy and the salmon is mostly opaque. Flip and cook for another 2–3 minutes, until just cooked through. Transfer salmon to a plate and tent loosely with foil.
04 - In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add the asparagus spears, season with salt and pepper, and sauté for 3–4 minutes, tossing occasionally, until bright green and just tender.
06 - Return the salmon fillets to the skillet, sprinkle with lemon zest, and warm through for 1 minute.
07 - Serve salmon over asparagus, garnished with parsley, dill (if using), and lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal
  • The combination of crispy skin, tender fish, and bright asparagus hits all the right texture and flavor notes
02 -
  • Dry your salmon thoroughly with paper towels before cooking, or you'll steam instead of sear and miss out on that gorgeous crispy skin
  • Let the pan get properly hot before adding the fish, that sizzle is what creates the restaurant-quality sear
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before you start cooking
  • If your asparagus spears are thick, peel the lower thirds with a vegetable peeler for more even cooking

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