Pan-Seared Salmon with Buttery Lemon Asparagus
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundasparagus
- 3 tablespoonbutter
- 1lemon
- 3 clovesgarlic
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 3 cloves garlic.
- 02
Trim the asparagus spears (snap off the woody bottom third or cut 1 to 2 inches from the end).
- 03
Halve 1 lemon; set aside half for juice and reserve the other for serving if desired.
Method
- 01
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place salmon skin-side up in the pan and cook for 5 minutes without moving, until the skin is golden and crispy.
- 04
Flip the fillets and cook for another 3 to 4 minutes until the flesh is opaque throughout. Transfer to a plate.
- 05
In the same pan, melt 2 tablespoons butter over medium-high heat. Add the asparagus and cook, stirring occasionally, for 4 to 5 minutes until tender-crisp and lightly browned.
- 06
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 07
Remove from heat and stir in the remaining 1 tablespoon butter and the lemon juice. Taste and adjust salt and pepper as needed.
- 08
Divide asparagus between plates, top each with a salmon fillet, and spoon any pan sauce over top. Serve immediately.
Spice Tips
For brightness, add a pinch of red pepper flakes to the butter in step 6. If you like heat, finish with a grinding of black pepper or a dash of cayenne. Fresh dill or tarragon stirred in at the end adds herbal depth.
Salmon keeps well in the freezer and defrosts quickly under cool running water. For a richer sauce, whisk in a splash of white wine or chicken broth at step 7. Leftovers are delicious cold in a salad the next day.