Entrée: United States – Pan-Seared Salmon with Lemon-Butter Asparagus

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

4 salmon fillets, 6–8 oz / 170–225 g each
1 lb (450 g) asparagus, trimmed
4 tbsp (60 g) salted butter
2 tbsp (30 ml) olive oil
1 lemon, zest and juice
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (optional)

Instructions

1. Pat salmon dry, season both sides with salt and pepper and zest the lemon over the tops.  
2. Heat olive oil in a heavy skillet over medium-high heat until shimmering; place salmon skin-side down and press briefly to ensure even contact.  
3. Cook 4–5 minutes skin-side down until crisp, flip and add 2 tbsp Salted Butter and minced garlic; tilt pan and baste salmon with melted butter for 1–2 minutes until cooked to desired doneness.  
4. Meanwhile, melt remaining 2 tbsp Salted Butter in another skillet, add trimmed Asparagus and sauté 4–6 minutes until bright and tender-crisp; finish with lemon juice, salt and pepper.  
5. Plate salmon over asparagus, spoon extra butter from the pan over the fish, garnish with parsley and serve immediately.

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