Pan-Seared Salmon with Roasted Asparagus and Lemon-Butter Sauce
This recipe features perfectly pan-seared salmon with crispy skin, served alongside tender roasted asparagus and a vibrant lemon-butter garlic sauce.
Equipment
- Baking sheet
- Non-stick or Cast-iron skillet
- Paper towels
Ingredients
Main
- 2 salmon fillets
- 1 bunch asparagus woody ends trimmed
For Asparagus
- 1 tbsp olive oil
- Salt and black pepper to taste
For Salmon
- 1 tbsp olive oil
For Sauce
- 1 tbsp unsalted butter
- 1-2 tbsp fresh lemon juice to taste
- 1 clove garlic minced
Instructions
Roast Asparagus
- Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet, then roast for 10-12 minutes until tender-crisp.
Sear Salmon
- Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat.
- Place salmon skin-side down in the hot skillet and cook for 4-6 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through.
Make Lemon-Butter Sauce
- Reduce heat in the skillet to low and add butter, lemon juice, and minced garlic. Simmer gently for one minute, scraping up browned bits.
- Drizzle the sauce over the cooked salmon and serve immediately with roasted asparagus.
Notes
For best results, use fresh, high-quality salmon. Adjust lemon juice to your preference for the sauce. Do not overcrowd the pan when searing the salmon, cook in batches if necessary.