Pan Seared Salmon Asparagus (Print Version)

Tender seared salmon paired with bright asparagus, lemon, and herbs for a flavorful, healthy dish.

# What You Need:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skin-on, pin bones removed

→ Vegetables

02 - 1 bunch (about 1 lb) fresh asparagus, trimmed
03 - 2 cloves garlic, minced
04 - 1 lemon, zested and cut into wedges

→ Pantry

05 - 2 tbsp olive oil
06 - 1 tbsp unsalted butter
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Herbs

09 - 2 tbsp fresh parsley, chopped
10 - 1 tsp fresh dill, chopped (optional)

# Preparation Steps:

01 - Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil is shimmering, add the salmon fillets skin-side down. Press lightly with a spatula for even contact with the pan.
03 - Cook without moving for 4 to 5 minutes, until the skin is crispy and the salmon is mostly opaque. Flip and cook for another 2 to 3 minutes, until just cooked through. Transfer salmon to a plate and tent loosely with foil to keep warm.
04 - In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add the asparagus spears, season with salt and pepper, and sauté for 3 to 4 minutes, tossing occasionally, until bright green and just tender.
06 - Return the salmon fillets to the skillet, sprinkle with lemon zest, and warm through for 1 minute. Serve salmon over asparagus, garnished with parsley, dill (if using), and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time enjoying your meal
  • The salmon develops restaurant-quality crispy skin while staying perfectly moist inside
02 -
  • Dry your salmon thoroughly with paper towels before seasoning—moisture prevents the skin from crisping properly
  • Let the pan get fully hot before adding the fish, but don't let the oil start smoking
03 -
  • Add a splash of dry white wine to the asparagus after sautéing for an extra layer of flavor
  • Substitute dill with tarragon or chives based on what you have in your garden

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