Pan-Seared Salmon with Buttered Asparagus and Lemon
Ingredients
- 4 piecessalmon fillets (6 ounces each, skin-on)
- 1 poundasparagus
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 1lemon
- 2 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Trim woody ends from asparagus spears (about 2 inches from the bottom).
- 02
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Season salmon fillets generously with salt and pepper on both sides. Place skin-side up in the pan and cook for 4 minutes without moving.
- 03
Flip salmon skin-side down and cook for another 3 to 4 minutes, until the flesh flakes easily with a fork and the internal temperature reaches 145°F. Transfer to a plate.
- 04
Add 3 tablespoons butter and minced garlic to the same pan. When foaming, add asparagus spears in a single layer and cook for 5 to 6 minutes, stirring occasionally, until tender and lightly browned.
- 05
Squeeze juice from the lemon over the asparagus, season with salt and pepper to taste, and toss to coat.
- 06
Plate salmon fillets and divide buttered asparagus among plates. Drizzle any pan juices over top.
Spice Tips
For subtle warmth, add a pinch of smoked paprika or cayenne to the asparagus. A small pinch of red pepper flakes in the butter brings gentle heat without overpowering the salmon's delicate flavor.