Pan-Seared Salmon with Asparagus and Lemon Butter
Flaky salmon fillets with crisp-tender asparagus and a tangy lemon butter sauce, ready in 20 minutes. This american-inspired seafood ready in about 25 minutes pairs (6 oz each), skin-on salmon fillets, trimmed asparagus, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each), skin-on salmon fillets
- 12 oz, trimmed asparagus
- 2 tbsp butter
- 1, thinly sliced lemon
- 1 clove, minced garlic
- 1 tsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon dry and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tsp olive oil in a skillet over medium-high until shimmering, then sear salmon skin-side down for 6-7 minutes until skin is crisp and golden.
- Step 2: Flip salmon and add 12 oz trimmed asparagus to the skillet. Sear for 4-5 minutes, turning occasionally, until asparagus is tender-crisp and salmon reaches 125°F (52°C) internal temperature.
- Step 3: Reduce heat to low, add 2 tbsp butter and 1 minced garlic clove, swirling until melted. Add 2 lemon slices and cook for 1 minute until butter emulsifies and sauce thickens slightly, then spoon over salmon and asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Asparagus and Lemon Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Asparagus and Lemon Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed asparagus from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Asparagus and Lemon Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Asparagus and Lemon Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Salmon with Asparagus and Lemon Butter?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
