Pan-seared Salmon Recipe
Topped with chimichurri. Served with jumbo asparagus and fresh lemon.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chimichurri
In a food processor, combine the garlic, parsley, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in olive oil while pulsing until well combined. Set aside.
- 2
Cook the Asparagus
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender yet crisp. Remove from skillet and set aside.
- 3
Pan-Seared Salmon
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through.
- 4
Serve
Plate the salmon fillets alongside the sautéed asparagus. Drizzle chimichurri on top of the salmon and garnish with lemon wedges. Serve immediately.
