Save to Pinterest Succulent salmon fillets and tender asparagus are seared in a zesty lemon-butter sauce for a bright, cozy dinner ready in just 30 minutes. Perfect for weeknights and bursting with fresh citrus flavor.
This dish quickly became a weeknight favorite because of its simplicity and fresh taste.
Ingredients
- Salmon fillets: 4 fillets (about 6 oz each), skin-on or skinless
- Asparagus: 1 lb (450 g), trimmed
- Lemon: 1, zested and juiced
- Garlic cloves: 2, minced
- Unsalted butter: 3 tbsp
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp plus more to taste
- Freshly ground black pepper: 1/4 tsp
- Crushed red pepper flakes: 1/4 tsp optional
- Lemon slices: for serving
- Fresh parsley: 2 tbsp, chopped
Instructions
- Step 1:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Step 2:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Step 3:
- Add asparagus and sauté for 3&4 minutes, turning occasionally, until just tender. Season lightly with salt and pepper. Remove asparagus to a plate and cover to keep warm.
- Step 4:
- Add remaining olive oil to the skillet. Place salmon fillets skin-side down (if using skin-on) and cook for 3&4 minutes without moving, until the skin is crispy and the bottom is golden.
- Step 5:
- Flip the salmon and add remaining butter, minced garlic, lemon zest, and red pepper flakes (if using). Cook for another 2&3 minutes, spooning the melted lemon-butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1&2 minutes, until the salmon is just cooked through and the sauce is glossy.
- Step 7:
- Return asparagus to the skillet, nestling around the salmon. Warm through for 1 minute.
- Step 8:
- Serve immediately, garnished with fresh parsley and lemon slices.
Save to Pinterest This recipe always brings the family together around the dinner table, sharing stories and laughter with every bite.
Notes
Pairs well with rice quinoa or crusty bread to soak up the lemon-butter sauce.
Allergen Information
Contains fish and dairy butter For dairy-free option substitute butter with plant-based alternative Always check labels for hidden allergens.
Nutritional Information
Per serving: 380 calories 23 g total fat 7 g carbohydrates 35 g protein
Save to Pinterest This skillet lemon-butter salmon is the perfect balance of flavor and ease for any night of the week.
Recipe FAQs
- → What is the best way to cook the salmon fillets?
Cook the salmon skin-side down first in a hot skillet with some butter and olive oil until the skin crisps, then flip and finish cooking with lemon, garlic, and butter for a rich, flavorful crust.
- → How do I know when the asparagus is perfectly cooked?
Sauté asparagus for 3–4 minutes until just tender but still bright green and slightly crisp for the best texture and flavor.
- → Can I substitute asparagus with other vegetables?
Yes, green beans or broccolini work well as alternatives and can be cooked similarly to asparagus in the skillet.
- → How can I make the sauce more flavorful?
Add a splash of white wine along with the lemon juice to deepen the sauce’s flavor profile without overpowering the dish.
- → Is this dish suitable for gluten-free and low-carb diets?
Yes, it naturally fits gluten-free and low-carb diets due to its fresh ingredients and lack of grains or added sugars.