Pan-Seared Salmon with Lemon Butter and Asparagus
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundasparagus
- 4 tablespoonsbutter
- 2lemon
- 3 clovesgarlic
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Mince 3 cloves garlic.
- 02
Trim the woody ends from 1 pound asparagus.
- 03
Cut 2 lemons into wedges and set aside for serving and squeezing.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Pat salmon fillets dry and season both sides with salt and pepper.
- 02
When oil shimmers, place salmon skin-side up in the pan. Cook for 4 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes until just cooked through. Transfer to a plate.
- 03
In the same pan, add asparagus spears, season with salt and pepper, and sauté for 3-4 minutes until bright green and tender-crisp.
- 04
Reduce heat to low. Add butter and minced garlic to the pan, swirling gently for 1 minute until fragrant. Squeeze juice from 1 lemon into the butter.
- 05
Return salmon to the pan nestled among the asparagus. Spoon the warm lemon butter over everything. Serve immediately with lemon wedges.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes to the lemon butter. A small pinch of dill or thyme in the pan with the garlic adds herbaceous brightness. If you like heat, finish with a crack of black pepper or a few shakes of hot sauce.