Pan-Seared Salmon with Asparagus Recipe

Introduction

This pan-seared salmon with asparagus is a simple yet elegant dish that delivers a crispy crust while keeping the salmon moist and tender. Ready in just 15 minutes, it’s perfect for a quick weeknight dinner or a special meal.

Ingredients

• 2 salmon fillets
• 1 bunch asparagus
• 1 lemon
• 2 cloves garlic
• 2 tablespoons butter
• 1 tablespoon olive oil
• Fresh herbs (such as parsley or dill)

Instructions

1. Step 1: Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Place the salmon skin-side up in the pan and sear for about 4 minutes without moving it, until a golden crust forms.
3. Step 3: Carefully flip the salmon and cook for another 3-4 minutes until the salmon is cooked through but still moist inside.
4. Step 4: Remove the salmon from the pan and set aside. In the same skillet, add butter, minced garlic, and trimmed asparagus. Sauté the asparagus until tender-crisp, about 4-5 minutes.
5. Step 5: Squeeze fresh lemon juice over the asparagus and salmon. Garnish with chopped fresh herbs and serve immediately.

Tips & Variations

• For extra flavor, marinate the salmon briefly in lemon juice and herbs before cooking.
• You can substitute asparagus with green beans or broccolini if preferred.
• Make sure the salmon is dry before searing to achieve the best crust.

Storage

Store leftover salmon and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but thaw it completely and pat dry before cooking to ensure a crispy crust and even cooking.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and is opaque throughout but still moist inside. Aim for an internal temperature of 125-130°F for medium doneness.

Pan-Seared Salmon with Asparagus Recipe

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4.5 from 149 reviews

This Pan-Seared Salmon with Asparagus recipe features perfectly crispy salmon skin and tender, flavorful asparagus. The salmon is seared to develop a golden crust while staying moist inside, complemented by a zesty lemon butter sauce that brings the dish together beautifully. Ready in just 15 minutes, this simple yet elegant meal is perfect for a quick weeknight dinner or a special occasion.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Salmon & Seasoning

• 2 salmon fillets (about 6 oz each)
• Salt and freshly ground black pepper, to taste

Vegetables

• 1 bunch asparagus, trimmed

Sauce & Cooking Fats

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon mixed fresh herbs (such as parsley, thyme, or dill)

Instructions

1. Prepare the salmon: Pat the salmon fillets very dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper.
2. Sear the salmon skin-side up: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side up in the pan and cook without moving them for about 4 minutes until a golden crust forms.
3. Flip the salmon: Carefully turn the fillets skin-side down and continue cooking for an additional 3 to 4 minutes, or until the salmon is cooked through but still moist inside.
4. Cook the asparagus: In the same pan, push the salmon to one side and add the trimmed asparagus. Sauté the asparagus for about 3 to 4 minutes until tender-crisp, turning occasionally.
5. Make lemon butter sauce: Reduce heat to low and add butter, minced garlic, lemon juice, lemon zest, and fresh herbs to the pan. Spoon the melted lemon butter sauce over the salmon and asparagus, letting it warm through for about 1 minute.
6. Serve: Plate the salmon with asparagus and drizzle extra lemon butter sauce over the dish. Serve immediately and enjoy.

Notes

• Patting the salmon dry before cooking is key to achieving a crispy crust.
• Trim the asparagus ends by bending until they snap naturally to avoid tough parts.
• Use fresh herbs like dill, parsley, or thyme to enhance flavor.
• If you prefer, you can substitute lemon zest with a few drops of lemon juice for brightness.
• Cook salmon to an internal temperature of about 125°F for medium-rare and 145°F for well done.

Keywords: Pan-Seared Salmon, Asparagus, Lemon Butter Sauce, Quick Dinner, Healthy Seafood