Pan-Seared Salmon with Garlic Broccoli and Lemon Butter
Ingredients
- 4 ouncessalmon fillet (skin-on)
- 3 cupsbroccoli (florets)
- 2 tablespoonolive oil
- 2 tablespoonbutter
- 3 clovegarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut broccoli into florets, about 2 to 3 inches each.
- 03
Cut 1 lemon in half; reserve both halves for squeezing and wedges.
Method
- 01
Pat the salmon fillet dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place the salmon skin-side up and cook for 4 minutes until the skin is crispy and golden.
- 03
Flip the salmon, reduce heat to medium, and cook for another 2–3 minutes until cooked through. Transfer to a plate.
- 04
Add the remaining 1 tablespoon olive oil to the same skillet and increase heat to medium-high. Add the broccoli florets and cook for 3–4 minutes, stirring occasionally, until they begin to brown and become tender-crisp.
- 05
Toss in the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
- 06
Add the butter and squeeze in the juice of half the lemon. Toss the broccoli to coat, then return the salmon to the skillet.
- 07
Serve immediately with lemon wedges and a pinch more salt and pepper to taste.
Spice Tips
This recipe is lightly seasoned and comforting as-is. For more depth, try adding a pinch of smoked paprika to the broccoli or a small splash of soy sauce for umami. Fresh dill or parsley scattered on top adds bright herbaceousness if you have it on hand.
Salmon cooks quickly, so don't walk away from the pan. If your fillet is thicker than 1 inch, you may need an extra 1–2 minutes. Leftovers taste great cold the next day.