Name: Pan Seared Salmon With Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 6-ounce portions Salmon Fillets; 1 large bunch Fresh Asparagus; 2 tablespoons Extra Virgin Olive Oil; 3 tablespoons Unsalted Butter; 3 cloves minced Garlic; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Sea Salt; 0.5 teaspoon Black Pepper; 1 tablespoon chopped Fresh Dill

"Experience restaurant-quality dining at home with this succulent pan-seared salmon featuring a perfectly crisp exterior and a tender, buttery center. Paired with vibrant asparagus sautéed in a rich garlic butter sauce, this dish is a nutritional powerhouse that doesn't compromise on flavor."

1 Ingredients

Qty	Item
4 6-ounce portions 680 g	Salmon Fillets
1 large bunch 450 g	Fresh Asparagus
2 tablespoons 30 ml	Extra Virgin Olive Oil
3 tablespoons 42 g	Unsalted Butter
3 cloves minced 15 g	Garlic
1 tablespoon 15 ml	Fresh Lemon Juice
1 teaspoon 5 g	Sea Salt
0.5 teaspoon 2 g	Black Pepper
1 tablespoon chopped 4 g	Fresh Dill

2 Instructions

Step 1. Remove the salmon fillets from the refrigerator 15 minutes before cooking. Pat them thoroughly dry with paper towels to ensure a crispy sear.

Step 2. Season both sides of the salmon generously with sea salt and cracked black pepper.

Step 3. Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

Step 4. Carefully place the salmon fillets in the pan, skin-side down. Press down lightly with a spatula for 10 seconds to prevent curling. Sear for 5 minutes without moving them.

Step 5. Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F (63°C). Transfer the salmon to a warm plate.

Step 6. In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.

Step 7. Add the trimmed asparagus to the pan. Sauté for 5-7 minutes, tossing occasionally, until they are bright green and tender-crisp.

Step 8. Stir in the fresh lemon juice and chopped dill. Return the salmon to the pan briefly to coat with the pan juices.

Step 9. Serve immediately, drizzling any remaining garlic butter from the pan over the fillets.

·
Dry the salmon skin meticulously; any moisture will steam the fish rather than sear it.
·
Don't rush the flip! If the salmon doesn't release easily from the pan, the skin hasn't finished crisping yet.
·
To trim asparagus quickly, bend one stalk until it snaps; use that as a length guide to cut the woody ends off the rest of the bunch.
·
Use a heavy-bottomed skillet to ensure even heat distribution and prevent hot spots.

? Frequently Asked Questions

Can I use frozen salmon fillets for this recipe?

Yes, but ensure they are completely thawed in the refrigerator overnight and patted dry before cooking.

How do I know when the asparagus is perfectly cooked?

The asparagus should be vibrant green and offer a slight snap when bitten. If it turns dull green or becomes limp, it is overcooked.

Is this recipe suitable for a Keto diet?

Yes, this recipe is naturally low in carbohydrates and high in healthy fats, making it excellent for Keto and low-carb lifestyles.

What can I substitute for the butter if I am dairy-free?

You can replace the butter with additional olive oil or a high-quality vegan butter substitute to maintain the flavor profile.

Visual Guide

Pan Seared Salmon With Asparagus Infographic

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