Pan Seared Salmon Asparagus (Printable)

Tender salmon fillets paired with crisp asparagus and lemon butter sauce create a bright, healthy dish.

# What You'll 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

# Directions:

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. Add salmon fillets skin-side down and sear without moving for 4–5 minutes until skin is crispy and salmon is mostly opaque.
03 - Carefully flip fillets and cook for 2–3 minutes longer until just cooked through. Transfer to a clean plate and tent loosely with foil to maintain warmth.
04 - In the same skillet, add remaining 1 tablespoon olive oil. Add trimmed asparagus and sauté for 4–5 minutes, stirring occasionally, until crisp-tender. Season with salt and pepper. Arrange asparagus on serving plates.
05 - Reduce heat to medium-low. Add butter to the skillet and melt completely. Add minced garlic and cook for 30 seconds until fragrant but not browned. Stir in lemon zest and fresh lemon juice.
06 - Return salmon to the skillet for 1 minute, spooning the lemon butter sauce generously over each fillet. Plate salmon over the asparagus, drizzle with remaining sauce, and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • A restaurant quality dinner comes together in under 30 minutes with almost zero cleanup
  • The lemon butter sauce transforms simple ingredients into something that feels luxurious and intentional
  • Crispy skinned salmon and tender asparagus strike that perfect balance between textures and flavors
02 -
  • Dry your salmon thoroughly with paper towels or the skin will steam instead of crisp up and nobody wants sad rubbery skin
  • Let the pan get properly hot before adding the fish, otherwise youll end up with salmon stuck to the bottom of your skillet
  • Salmon keeps cooking after you remove it, so pull it when it still looks slightly underdone in the center
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before starting
  • A cast iron skillet holds heat beautifully and creates the best crust, but any heavy bottomed pan works
  • Buy the best salmon you can find because simple cooking lets the quality shine through

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