Entrèe - Pan-seared Salmon* Recipe
Topped with chimichurri. Served with jumbo asparagus and fresh lemon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Chimichurri Sauce
In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.
- 2
Prepare Asparagus
Trim the ends of the asparagus. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
- 3
Cook Salmon
Season the salmon fillets with salt and black pepper. In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through.
- 4
