Pan-Seared Salmon with Charred Asparagus and Lemon-Caper Butter
Ingredients
- 4 ounces eachsalmon fillets (skin-on)
- 1 poundasparagus
- 3 tablespoonbutter
- 1lemon
- 2 tablespooncapers
- 2 clovegarlic
- 2 tablespoonolive oil
- ·kosher salt
- ·black pepper
Prep
- 01
Trim the woody ends from the asparagus (snap or cut about 2 inches from the base).
- 02
Mince 2 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper. Once the oil shimmers, place salmon skin-side down in the pan. Cook for 5 minutes without moving, until the skin is crispy and golden.
- 02
Flip the salmon and cook for 2-3 minutes more, until just cooked through (the center should still be slightly translucent). Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the same skillet. Add asparagus, season with salt and pepper, and cook for 4-5 minutes, tossing occasionally, until lightly charred and tender-crisp.
- 04
Add 3 tablespoons butter, minced garlic, and capers to the asparagus. Toss gently and cook for 1 minute until fragrant. Squeeze juice from the lemon over everything.
- 05
Divide asparagus and sauce between plates, top each with a salmon fillet, and serve immediately.
Spice Tips
For brightness, add a pinch of red pepper flakes with the butter and capers. If you like herbaceous notes, finish with fresh dill or tarragon. A touch of Dijon mustard mixed into the butter adds subtle depth.