Pan Seared Salmon Asparagus

Some weeknights call for something that feels elegant without the effort, and this salmon has been my go-to for years. I first threw it together on a Tuesday when I realized I had company coming in 20 minutes. The sizzle of that hot pan and the bright hit of lemon made everything feel intentional, even in my panic.

My friend Sarah still talks about the night I served this for her birthday dinner. She kept asking what restaurant Id ordered it from, looking genuinely shocked when I told her it took less than 30 minutes. Now whenever she comes over, this is what she requests.

Ingredients

• Salmon fillets: Starting with really good fish matters more than any technique
• Olive oil: Use a neutral oil with a high smoke point for the best sear
• Asparagus: Thin spears cook faster while thicker ones have more crunch
• Unsalted butter: Room temperature butter melts more evenly into the sauce
• Fresh lemon: Both zest and juice create layers of brightness
• Garlic: Freshly minced gives you the most aromatic result
• Fresh parsley: Adds color and a fresh finish to each bite

Instructions

Prep your salmon:

Pat each fillet completely dry with paper towels and season generously with salt and pepper on both sides

Sear the fish:

Heat olive oil in a large skillet over medium-high heat until shimmering, then add salmon skin-side down and let it sear undisturbed for 4 to 5 minutes

Finish cooking:

Flip carefully and cook 2 to 3 minutes more until just cooked through, then transfer to a plate and tent with foil

Cook the asparagus:

Add olive oil to the same pan and sauté asparagus for 4 to 5 minutes until tender-crisp, seasoning with salt and pepper

Make the sauce:

Reduce heat to medium-low, melt butter, add garlic for 30 seconds, then stir in lemon zest and juice until fragrant

Bring it together:

Return salmon to the pan for 1 minute while spooning sauce over the fillets, then plate over asparagus with parsley

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This recipe transformed how I think about weeknight cooking. Something that felt so fancy could actually be simple enough for a random Tuesday, and now those random Tuesdays feel like something worth celebrating.

The Secret to Crispy Skin

Starting with dry salmon and a hot pan makes all the difference. Pat those fillets thoroughly and let the oil get properly shimmering before the fish touches the surface.

Perfect Asparagus Every Time

Thin spears cook in about 3 minutes while thick ones might need 6. Test one with a fork and aim for tender but still with some snap.

Make It Your Own

Once you have the basic technique down, this becomes a template for endless variations. Swap vegetables, change the citrus, or add herbs you already love.

• A splash of white wine in the sauce adds depth
• Green beans or broccolini work beautifully
• Dairy-free butter keeps it just as creamy

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Gather good ingredients, trust the process, and enjoy something that tastes like you tried much harder than you actually did.

Recipe FAQs

→ How do you ensure the salmon skin is crispy?

Pat the salmon dry before cooking and sear skin-side down in hot olive oil without moving it for 4–5 minutes. This helps develop a crispy texture.

→ What is the best way to cook asparagus for this dish?

Sauté asparagus in olive oil over medium-high heat for 4–5 minutes until crisp-tender, stirring occasionally to cook evenly.

→ Can the lemon butter sauce be adjusted for different flavors?

Yes, adding a splash of white wine after sautéing garlic enhances depth, while fresh herbs like parsley provide brightness.

→ Is it necessary to use skin-on salmon fillets?

Skin-on is preferred for crispiness and flavor, but skinless fillets work well if preferred; just adjust cooking time accordingly.

→ How do I keep the salmon warm while cooking asparagus?

After searing, transfer salmon to a plate and tent with foil to retain heat before adding it back to the pan with the sauce.