Pan-Seared Salmon with Lemon Butter and Crispy Asparagus
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundasparagus
- 4 tablespoonsbutter
- 1lemon
- 2 clovesgarlic
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
Prep
- 01
Mince 2 cloves garlic and cut 1 lemon into wedges (or prepare to juice it).
- 02
Trim the woody ends from 1 pound asparagus by snapping each spear where it naturally bends, or cut 1-2 inches from the base.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper on both sides. Once oil is shimmering, place salmon skin-side up in the pan and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes until cooked through (the flesh should flake easily). Transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil. Add asparagus and a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the spears are tender-crisp and lightly browned at the tips. Transfer to the plate with salmon.
- 03
Reduce heat to medium-low. Add 4 tablespoons butter and minced garlic to the pan. Let the butter foam gently for 1 minute until fragrant. Squeeze the lemon juice into the pan and stir. Taste and adjust salt and pepper.
- 04
Divide salmon and asparagus between plates. Spoon the warm lemon butter over everything and serve immediately.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the lemon butter. A few fresh tarragon or dill leaves stirred in at the end add herbaceous brightness.
Salmon cooks fast and unevenly if the pan is too hot—medium-high is your friend. The lemon butter can be made ahead; simply reheat gently before serving.