Pan-Seared Salmon with Charred Asparagus and Lemon Butter
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 poundasparagus
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 1lemon
- 2 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Trim the woody bottom inch from asparagus spears and rinse.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 5 minutes.
- 02
Heat 1 tablespoon 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 4 minutes without moving. Flip carefully and cook for another 2 to 3 minutes until the flesh is opaque but still tender inside. Transfer to a plate.
- 04
Add the remaining 1 tablespoon olive oil to the pan. Add asparagus in a single layer, season with salt and pepper, and cook undisturbed for 3 minutes until lightly charred. Stir and cook another 2 to 3 minutes until bright green and just tender.
- 05
Reduce heat to low. Add butter and minced garlic to the pan with asparagus and cook for 30 seconds until fragrant. Squeeze juice from the lemon into the pan and toss to coat.
- 06
Divide asparagus and butter sauce among four plates. Top each with a salmon fillet and serve immediately.
Spice Tips
For warmth, crack a pinch of red pepper flakes into the lemon butter. A touch of fresh thyme or tarragon works beautifully here too.
For a brighter finish, drizzle extra fresh lemon juice or add a pinch of fresh dill over the finished dish. Salmon cooks fast—don't walk away from the pan.