Save Succulent salmon fillets and tender asparagus are seared in a zesty lemon-butter sauce for a bright cozy dinner ready in just 30 minutes. Perfect for weeknights and bursting with fresh citrus flavor.
This dish quickly became a favorite at our table because it combines simplicity with vibrant flavors that please even picky eaters.
Ingredients
- Salmon fillets: 4 salmon fillets (about 6 oz each) skin-on or skinless
- Asparagus: 1 lb (450 g) fresh asparagus trimmed
- Lemon: 1 lemon zested and juiced
- Garlic cloves: 2 garlic cloves minced
- Unsalted butter: 3 tbsp
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp plus more to taste
- Freshly ground black pepper: 1/4 tsp
- Crushed red pepper flakes: 1/4 tsp optional
- Lemon slices: for serving
- Fresh parsley: 2 tbsp chopped
Instructions
- Step 1:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Step 2:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Step 3:
- Add asparagus and sauté for 3 4 minutes turning occasionally until just tender. Season lightly with salt and pepper. Remove asparagus to a plate and cover to keep warm.
- Step 4:
- Add remaining olive oil to the skillet. Place salmon fillets skin-side down (if using skin-on) and cook for 3 4 minutes without moving until the skin is crispy and the bottom is golden.
- Step 5:
- Flip the salmon and add remaining butter minced garlic lemon zest and red pepper flakes (if using). Cook for another 2 3 minutes spooning the melted lemon-butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1 2 minutes until the salmon is just cooked through and the sauce is glossy.
- Step 7:
- Return asparagus to the skillet nestling around the salmon. Warm through for 1 minute.
- Step 8:
- Serve immediately garnished with fresh parsley and lemon slices.
Save Sharing this meal with my family always brings us together around the table full of warmth and joy.
Notes
Pairs well with rice quinoa or crusty bread
Required Tools
Large skillet Tongs or spatula Zester or grater Measuring spoons Knife and cutting board
Allergen Information
Contains fish and dairy (butter) For dairy-free option substitute butter with plant-based alternative Always check labels for hidden allergens
Save This recipe balances ease and elegance perfectly making it a staple for weeknight dinners.
Recipe FAQs
- → What type of salmon works best for this dish?
Fresh, skin-on or skinless salmon fillets around 6 oz each provide the best texture and flavor when seared.
- → Can I substitute asparagus with other vegetables?
Yes, green beans or broccolini make excellent alternatives and complement the flavors well.
- → How do I achieve a crispy skin on the salmon?
Cook the salmon skin-side down in hot oil and butter without moving it for several minutes until the skin crisps and turns golden brown.
- → Is it possible to make this dish dairy-free?
Substitute the unsalted butter with a plant-based alternative to keep it dairy-free without compromising flavor.
- → What side dishes pair well with this entrée?
Rice, quinoa, or crusty bread complement the rich lemon-butter sauce and offer a satisfying meal.