Pan Roasted Salmon Recipe
buttered asparagus, parsley potatoes, lemon-caper aioli
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Ingredients
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For the Salmon
For the Buttered Asparagus
For the Parsley Potatoes
For the Lemon-Caper Aioli
Method
Cooking the Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season with salt and black pepper.
- 2
Pan Roast the Salmon
In a large skillet, heat olive oil over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.
Cooking the Buttered Asparagus
- 3
Cooking the Parsley Potatoes
- 4
Boil the Potatoes
In a pot, cover baby potatoes with water and add salt. Bring to a boil and cook for 15-20 minutes until tender. Drain and return to the pot.
- 5
Making the Lemon-Caper Aioli
- 6
Combine Ingredients
In a bowl, mix together mayonnaise, lemon juice, capers, minced garlic, and salt. Stir until well combined.
