Pan Seared Salmon Asparagus (Print Version)

Tender seared salmon paired with crisp asparagus and a zesty lemon butter sauce for a bright meal.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 1 pound asparagus, trimmed
05 - 1 tablespoon olive oil
06 - Salt and freshly ground black pepper, to taste

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - 1 lemon (zested and juiced)
10 - 2 tablespoons fresh parsley, chopped

# Preparation Steps:

01 - Pat salmon fillets completely dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if using skin-on) and sear without moving for 4–5 minutes until skin is crispy and salmon is mostly opaque.
03 - Carefully flip fillets and cook 2–3 minutes longer until just cooked through. Transfer salmon to a plate and tent loosely with foil to retain warmth.
04 - In the same skillet, add remaining 1 tablespoon olive oil. Add trimmed asparagus and sauté over medium-high heat for 4–5 minutes, tossing occasionally, until crisp-tender and lightly charred. Season with salt and pepper. Transfer to serving plates.
05 - Reduce heat to medium-low. Add butter to skillet and melt completely. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Stir in lemon zest and fresh lemon juice.
06 - Return salmon to skillet for 1 minute, spooning warm sauce over fillets. Plate salmon over asparagus, drizzle with remaining lemon butter sauce, and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The salmon skin gets impossibly crispy while the inside stays perfectly tender
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • Dont move the salmon while the skin sears or you will lose that beautiful crust
  • Overcooking the garlic makes it bitter so 30 seconds is genuinely the max
03 -
  • Let salmon rest at room temperature for 15 minutes before cooking for even results
  • Use a splatter guard if your skillet is not deep enough

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