Pan-seared Salmon Recipe
Served with asparagus and hollandaise sauce
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Ingredients
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For the Pan-Seared Salmon
For the Asparagus
For the Hollandaise Sauce
Method
Preparing the Salmon
- 1
Season the Salmon
Sprinkle the salmon fillets with salt and black pepper on both sides. Let it sit for about 10 minutes to absorb the seasoning.
- 2
Heat the Pan
In a large skillet, heat olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes without moving, until the skin is crispy and golden brown.
- 4
Flip the Salmon
Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 5
Serve
Remove the salmon from the skillet, squeeze lemon juice over it, and set aside.
Cooking the Asparagus
- 6
Prepare the Asparagus
Trim the tough ends of the asparagus spears and rinse them under cold water.
- 7
- 8
Add Asparagus
Add the asparagus to the skillet, sprinkle with salt and black pepper, and sauté for 5-7 minutes until tender and bright green.
Making the Hollandaise Sauce
- 9
Whisk the Ingredients
In a heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale.
- 10
- 11
Add Melted Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper.
- 12
Serve the Sauce
Remove from heat and serve immediately over the salmon and asparagus.