🍽️ Pan-Seared Garlic Butter Salmon with Lemon-Herb Asparagus
A beautifully crispy-skinned salmon fillet basted in golden garlic butter, served alongside tender-crisp asparagus tossed in fresh lemon and herbs. Restaurant-quality in under 30 minutes!
🥘 Ingredients
For the Salmon
| Ingredient | Amount |
|---|---|
| Salmon fillets (skin-on, 6 oz each) | 4 |
| Kosher salt & black pepper | To taste |
| Olive oil | 2 tbsp |
| Unsalted butter | 3 tbsp |
| Garlic (minced) | 4 cloves |
| Fresh lemon juice | 1 tbsp |
| Fresh parsley (chopped) | 2 tbsp |
| Red pepper flakes (optional) | ¼ tsp |
For the Lemon-Herb Asparagus
| Ingredient | Amount |
|---|---|
| Asparagus (trimmed, woody ends removed) | 1 lb |
| Olive oil | 1 tbsp |
| Kosher salt & black pepper | To taste |
| Fresh lemon zest | 1 tsp |
| Fresh lemon juice | 1 tbsp |
| Fresh dill (chopped) | 1 tbsp |
| Fresh parsley (chopped) | 1 tbsp |
| Garlic (minced) | 1 clove |
👩🍳 Instructions
1. Prep the Salmon (5 min)
- Pat salmon fillets very dry with paper towels (this is key for crispy skin!).
- Season generously with salt and pepper on both sides.
2. Sear the Salmon (8–10 min)
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place salmon skin-side down and press gently for even contact. Cook 4–5 minutes without moving until the skin is golden and crispy.
- Flip and cook 2–3 minutes for medium (or longer to your preference).
- Transfer to a plate and tent loosely with foil.
3. Make the Garlic Butter (3 min)
- In the same skillet, reduce heat to medium. Add butter and let it melt and foam.
- Add minced garlic and red pepper flakes. Sauté 30–60 seconds until fragrant — don't let it brown!
- Stir in lemon juice and parsley. Swirl to combine.
4. Cook the Asparagus (6–8 min)
- In a second skillet (or wipe the first and reuse), heat olive oil over medium-high heat.
- Add asparagus in a single layer. Cook 3–4 minutes, rolling occasionally, until bright green and tender-crisp with light char.
- Add minced garlic, cook 30 seconds more.
- Remove from heat. Toss with lemon zest, lemon juice, dill, parsley, salt, and pepper.
5. Plate & Serve
- Return salmon to the garlic butter skillet to coat and briefly reheat (30 sec).
- Arrange asparagus on plates, top with salmon, and spoon the garlic butter over everything.
- Garnish with extra parsley, lemon wedges, and a sprinkle of flaky salt.
💡 Pro Tips
- Dry salmon = crispy skin. Don't skip the paper-towel step — moisture is the enemy of a good sear.
- Don't move the fish. Once it hits the pan, let it cook undisturbed until it releases naturally from the skillet.
- Room-temp salmon. Take it out of the fridge 10–15 minutes before cooking for more even results.
- Garlic burns fast. Add it after the butter melts and pull the pan off heat the moment it turns golden.
- Asparagus thickness matters. Thick spears need a minute or two longer; pencil-thin ones cook in a flash.
📊 Nutrition (per serving, estimated)
| Calories | ~420 |
| Protein | 38 g |
| Fat | 28 g |
| Carbs | 5 g |
| Fiber | 3 g |
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