Chili-Lime Salmon with Charred Asparagus
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 poundasparagus
- 3 tablespoonolive oil
- 2lime
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonchili powder
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupcilantro
Prep
- 01
Mince 4 garlic cloves.
- 02
Cut limes in half and set aside a few wedges for serving.
- 03
Chop 1/4 cup cilantro.
- 04
Trim tough bottom 2 inches from asparagus spears.
Method
- 01
Pat salmon dry with paper towels. Rub the flesh side with 1 1/2 tablespoons olive oil, then sprinkle with chili powder, red pepper flakes, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
- 02
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes. Add remaining 1 1/2 tablespoons olive oil.
- 03
Place salmon skin-side up in the pan. Cook for 4 minutes without moving, until the skin crisps and releases easily.
- 04
While salmon cooks, trim asparagus and toss with remaining salt, pepper, and half the minced garlic.
- 05
Flip salmon skin-side down. Scatter asparagus and remaining garlic around the pan. Cook for 3–4 minutes, shaking the asparagus pan occasionally, until asparagus is charred and salmon is opaque throughout (instant-read thermometer reads 130°F).
- 06
Squeeze lime juice over everything. Transfer to plates, top with chopped cilantro, and serve immediately with lime wedges.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper to the salmon rub. For a smoky edge, swap half the chili powder for smoked paprika. If you want brightness without heat, dial back the red pepper flakes and top with fresh cilantro and a squeeze of fresh lime at the end.
The skin-on salmon fillet is critical — it keeps the flesh moist and crisps beautifully. If you can't find skin-on, increase pan time slightly and monitor carefully. Asparagus should char at the edges for depth; don't worry if it looks blackened in places.