Pan Seared Salmon Asparagus (Printable)

Perfectly seared salmon and tender asparagus spears with lemon and herbs in a quick, healthy dish.

# What You'll 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)

# Directions:

01 - Pat the salmon fillets 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.
03 - Cook without moving for 4–5 minutes, until the skin is crispy and the salmon is mostly opaque. Flip and cook for another 2–3 minutes, until just cooked through. Transfer salmon to a plate and tent loosely with foil.
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 3–4 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.
07 - Serve salmon over asparagus, garnished with parsley, dill (if using), and lemon wedges.

# Expert Tips:

01 -
  • That crispy skin creates such a satisfying contrast to tender salmon
  • The entire meal comes together in one pan in under 25 minutes
  • Fresh herbs and lemon make everything taste brighter and lighter
02 -
  • Dry your salmon thoroughly or it will steam instead of sear
  • Let the pan get properly hot before adding the fish
  • Do not move the salmon while the skin crisps up
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • A cast iron skillet holds heat better than nonstick for searing

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