Ingredients
Scale
- 2 (6 oz) salmon fillets, skin-on or off
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tbsp fresh dill, chopped
- 1 bunch asparagus, trimmed
Instructions
- Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook salmon 4–5 minutes per side until golden and flaky.
- In the same pan, melt butter over low heat. Add garlic and sauté 30 seconds until fragrant.
- Stir in lemon juice, zest, and dill. Spoon sauce over salmon.
- Meanwhile, toss asparagus with a drizzle of oil, salt, and roast at 425°F for 12–14 minutes or sauté in the pan until tender-crisp.
- Serve salmon with asparagus and extra lemon butter sauce.
Notes
- Don’t overcrowd the pan—cook salmon in batches if needed for proper searing.
- For extrabrightness, add a squeeze of fresh lemon just before serving.
- Optional: Swap asparagus with green beans or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-sear
- Cuisine: American
- Diet: Gluten-Free, Dairy-Can-Be-Omitted
Nutrition
- Serving Size: 1 fillet + 1/2 bunch asparagus
- Calories: 380 Kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
