Pan-seared Salmon Recipe

Time30m

Serves2

Topped with chimichurri. Served with jumbo asparagus and fresh lemon.

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Ingredients

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1
Prepare the Chimichurri Sauce
In a bowl, mix the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well and set aside.
2
Prepare the Asparagus
Trim the ends of the asparagus and toss them with a drizzle of olive oil, salt, and pepper. Set aside.
3
Cook the Salmon
Heat a skillet over medium-high heat and add olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
4
Cook the Asparagus
In the same skillet, add the asparagus and sauté for 5-7 minutes until tender but still crisp.
5
Serve
Plate the salmon and asparagus. Drizzle the chimichurri sauce over the salmon and garnish with lemon wedges.