Entrée: United States – Pan-Seared Salmon with Lemon-Butter Asparagus
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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)
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 (30 ml) 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 (30 ml) 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. ---
Show original 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. ---
Per serving | Servings: 4
Generated: 2026-11-05T19:36:34+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.