Pan-seared Salmon Recipe
With lemon butter sauce and asparagus.
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Method
Preparation
Prepare the Asparagus
Rinse the asparagus under cool water and trim the woody ends off. Set aside.
Season the Salmon
Pat the salmon fillets dry using paper towels. Season both sides with salt and black pepper to taste.
Cooking
Sear the Salmon
In a large skillet over medium-high heat, add 1 tablespoon of butter. Once melted and hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes, or until the salmon is cooked to your liking. Remove from the skillet and set aside.
Cook the Asparagus
In the same skillet, add the asparagus. Sauté for about 3-4 minutes until bright green and tender-crisp, adding a little salt and pepper. Remove and set aside with the salmon.
Make the Lemon Butter Sauce
In the same skillet, lower the heat to medium and add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the lemon juice and lemon zest, then season with salt and pepper. Cook for an additional minute, stirring constantly.
Serving
Plate the Dish
On two plates, arrange the sautéed asparagus and place a salmon fillet on top of each. Drizzle the lemon butter sauce over the salmon and garnish with chopped fresh parsley.