Pan-Seared Salmon with Charred Asparagus and Lemon Butter
Ingredients
- 4 ouncessalmon fillet (skin-on)
- 6 ouncesasparagus
- 1 tablespoonolive oil
- 2 tablespoonsbutter
- 1lemon
- 2 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Mince 2 garlic cloves and cut 1 lemon into wedges or halves for squeezing.
- 02
Trim the woody ends from 6 ounces asparagus and pat dry.
Method
- 01
Pat the salmon fillet dry with a paper towel and season generously with salt and pepper on both sides.
- 02
Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- 03
Place salmon skin-side up in the pan and cook for 4 minutes without moving, until the skin is crispy and golden. Flip and cook for 2–3 minutes more until just cooked through (the flesh should be opaque and flake easily).
- 04
Transfer salmon to a plate. Add remaining 1/2 tablespoon olive oil to the pan, increase heat to high, and add the asparagus spears in a single layer. Cook for 3–4 minutes, stirring occasionally, until charred and tender.
- 05
Add 2 tablespoons butter and minced garlic to the asparagus, toss gently to coat, and cook for 30 seconds until fragrant.
- 06
Divide salmon and asparagus between two plates. Squeeze fresh lemon juice over everything and serve immediately.
Spice Tips
To add warmth, finish with a small pinch of red pepper flakes. A touch of fresh thyme or dill sprinkled over the asparagus adds herbal brightness.
Salmon cooks fast—don't leave the skillet. For a richer finish, drizzle each plate with a teaspoon of good olive oil after plating.