Salmon Limone Recipe

Prepare

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1 tsp total divided) and freshly ground black pepper.

Sear

Heat 2 tbs extra-virgin olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering but not smoking (about 1–2 minutes). Add salmon fillets presentation-side down (skin side down if applicable). Press gently with a spatula for 10 seconds to ensure even contact. Cook without moving until the underside is golden and crisp, about 4–5 minutes for 1-inch-thick fillets.

Finish

Flip the fillets and reduce heat to medium. Cook 2–4 minutes more, until salmon reaches an internal temperature of 125–130°F (slightly translucent center) for medium-rare, or 140°F for well done. Remove salmon to a warm plate and tent loosely with foil while you make the sauce and finish asparagus.

While salmon cooks, trim woody ends from asparagus. Toss asparagus with 1 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. You can roast, pan-sear, or blanch depending on preference.

Pan-sear method (recommended alongside salmon)

If you have room in the skillet used for salmon, push salmon to one side or remove briefly and add asparagus in a single layer. Cook over medium-high heat, stirring or turning occasionally, until bright green and just tender-crisp, 4–6 minutes. Transfer to plate and keep warm.

Oven-roast method

Preheat oven to 425°F (220°C). Spread asparagus on a baking sheet in a single layer and roast 10–12 minutes until tender and slightly blistered. Finish with a squeeze of lemon if desired.

Blanch method

Bring a pot of salted water to a rolling boil. Add asparagus and cook 2–3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry before serving.

Use the same skillet used for salmon (wipe excess and leave any fond). Over medium heat, add 3 tbs unsalted butter and 1 tsp olive oil. When butter melts and begins to foam, add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Carefully pour in 1 tbs dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce 30–60 seconds.

Add 3 tbs fresh lemon juice and 1 tsp lemon zest. Stir to combine. If you prefer a slightly creamier sauce, stir in 2 tbs heavy cream and bring to a gentle simmer for 1 minute to meld flavors.

Stir in 1 tbs rinsed capers (if using). Remove the pan from heat and whisk in 2 tbs chopped parsley. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting lemon or salt to taste.

Spoon sauce over the rested salmon fillets and asparagus, or return salmon to skillet for 30 seconds in the sauce to warm through and glaze.

Plate one salmon fillet per person with a portion of asparagus. Spoon additional lemon-garlic sauce over everything. Garnish with lemon wedges and extra chopped parsley. Serve immediately.