Citrus-Glazed Salmon with Lemon-Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared salmon with a luminous honey-lime glaze, paired with tender asparagus spears that glisten with lemon butter, creating a dish that feels as bright as sunlight. This Pacific-inspired seafood recipe, ready in about 27 minutes, pairs salmon fillets, honey, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Pacific cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear salmon skin-side down for 6-7 minutes until crispy, then flip and cook for 3-4 minutes until just opaque in the center.
  2. Step 2: While salmon cooks, trim asparagus ends and cut into 2-inch pieces. Heat 1 tbsp butter in a separate skillet over medium heat. Add asparagus and cook for 5-6 minutes until bright green and tender-crisp, stirring occasionally.
  3. Step 3: In a small bowl, whisk 3 tbsp honey, 2 tbsp lime juice, and 1 tbsp lemon zest until combined. Brush half the glaze over salmon during the last minute of cooking, then remove salmon to a plate.
  4. Step 4: Add remaining 1 tbsp butter and 2 minced garlic cloves to the asparagus skillet. Cook for 1 minute until fragrant, then stir in 1 tbsp lemon zest. Spoon asparagus and sauce over salmon, drizzling with remaining glaze.

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