Pan-seared Salmon Recipe
With lemon butter sauce and seasonal vegetables
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Seasonal Vegetables
Method
Preparing the Salmon
- 1
Season the Salmon
Pat the salmon fillets dry with paper towels. Season each fillet with salt and black pepper on both sides.
- 2
Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Carefully place the salmon fillets in the hot skillet, skin-side down. Cook for 4-5 minutes without moving them, until the skin is crispy and the salmon is cooked about halfway through.
- 4
Flip the Salmon
Gently flip the salmon fillets and cook for an additional 3-4 minutes, until they are cooked through and reach an internal temperature of 145°F (63°C).
- 5
Remove and Rest
Transfer the salmon to a plate and let it rest while you prepare the sauce.
Making the Lemon Butter Sauce
- 6
Melt the Butter
In the same skillet used for the salmon, reduce the heat to medium and add the stick of unsalted butter.
- 7
- 8
Add Lemon Juice and Zest
Stir in the fresh lemon juice and lemon zest. Cook for an additional minute, stirring to combine.
- 9
Cooking the Vegetables
- 10
Prepare the Vegetables
In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
- 11
Sauté Asparagus
Add the trimmed asparagus to the skillet and cook for about 3 minutes, stirring occasionally.
- 12
Add Cherry Tomatoes
Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften. Season with salt and pepper to taste.
