Pan-Seared Salmon with Asparagus

Ingredients

• 2 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper

Method

1. Pat salmon dry and season with salt and pepper.
2. Heat oil in a skillet. Sear salmon skin-side down for 4-5 minutes until crisp. Flip and cook for 2 more minutes.
3. Move salmon to a plate. Add butter, garlic, and asparagus to the skillet.
4. Sauté asparagus for 4-5 minutes until tender-crisp.
5. Stir in lemon juice, return salmon to the pan briefly to coat in garlic butter, and serve.

The Story & Tips

Pan-Seared Salmon with Asparagus is a 20-minute skillet dinner for two, finished with garlic butter and lemon. Salmon fillets, asparagus, olive oil, butter, garlic, and lemon keep the ingredient list focused while giving the plate both fish and a green vegetable.

Pat the salmon dry, season it, and leave the skin side undisturbed in the skillet for four to five minutes. After a brief second-side cook, use the same pan for the asparagus, garlic, butter, and lemon so the salmon can be returned briefly for the finish.

Serve the salmon and tender-crisp asparagus while warm with a simple seasonal side or fresh fruit. Leftovers can be refrigerated for up to two days and reheated gently. Broccolini, green beans, or sugar snap peas can replace the asparagus when needed.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• asparagus: Use 1 bunch broccolini, 6 oz green beans, or 1 cup sugar snap peas.
• salmon fillets: Use 2 trout fillets or Arctic char fillets of similar thickness.
• unsalted butter: Use 1 tbsp olive oil for a dairy-free finish.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate leftovers for up to 2 days and reheat gently.