Pan-Seared Salmon with Lemon Potatoes and Asparagus
Ingredients
- 4 piecessalmon fillets (6 ounces each, skin-on)
- 1½ poundsbaby potatoes
- 1 poundfresh asparagus
- 3 tablespoonolive oil
- 2lemon
- 3 clovesgarlic
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonfresh dill
Prep
- 01
Halve 2 lemons and set aside. Mince 3 cloves garlic and set aside.
- 02
Trim the woody ends off 1 pound asparagus (snap or cut about 2 inches from the base).
- 03
Chop 2 tablespoons fresh dill for garnish.
Method
- 01
Halve baby potatoes and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on a rimmed baking sheet and roast at 425°F for 20 minutes until golden and tender.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 4–5 minutes, stirring occasionally, until just tender and lightly browned. Season with a pinch of salt and pepper. Transfer to a plate.
- 03
Pat salmon fillets dry with a paper towel. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 04
Add 1 tablespoon olive oil to the same skillet over medium-high heat. Place salmon skin-side up and cook for 4 minutes without moving. Flip gently and cook another 3–4 minutes until the flesh is opaque and flakes easily.
- 05
Divide potatoes, asparagus, and salmon among four plates. Squeeze fresh lemon juice over everything, garnish with fresh dill, and serve immediately.
Spice Tips
For more depth, add 1/2 teaspoon Dijon mustard to the pan with the lemon juice. A pinch of smoked paprika on the salmon before searing adds subtle warmth. Red pepper flakes scattered over the asparagus bring gentle heat.
This recipe scales easily — use the same timing regardless of portion size. Substitute green beans or broccolini for asparagus if you prefer. Salmon is best served fresh; don't hold finished plates in the oven.