Salmon Fillet Recipe
Pan-seared salmon fillet served with a lemon butter sauce and asparagus.
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Ingredients
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For the Salmon
For the Lemon Butter Sauce
For the Asparagus
Method
Cooking the Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Cook the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.
- 4
Flip the Salmon
Carefully flip the salmon fillets and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
Making the Lemon Butter Sauce
- 5
Melt the Butter
In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Allow it to melt, scraping up any bits left from the salmon.
- 6
- 7
Finish the Sauce
Stir in 2 tablespoons of lemon juice and 2 tablespoons of chopped parsley. Mix well and remove from heat.
Cooking the Asparagus
- 8
Prepare the Asparagus
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the trimmed asparagus.
- 9
Season and Cook
Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Sauté for about 5-7 minutes until tender-crisp.
Serving
- 10
Plate the Dish
On a serving plate, place the sautéed asparagus and top with the pan-seared salmon fillet. Drizzle with the lemon butter sauce and serve immediately.