Pan-Seared Salmon with Crisp Asparagus and Smoky Butter

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.

Tender salmon fillets with a smoky butter sauce, served atop perfectly roasted asparagus for a simple yet elegant keto dinner. This American-inspired seafood recipe, ready in about 35 minutes, pairs Salmon fillets, Olive oil, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat and arrange in a single layer. Roast for 12-15 minutes until crisp-tender, flipping halfway through.
  2. Step 2: Pat salmon dry with paper towels. Season both sides with remaining 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Add salmon skin-side down and cook for 3-4 minutes until skin is golden. Flip and cook for 3-4 minutes more until fish is just opaque in the center.
  4. Step 4: Remove skillet from heat, transfer salmon to a plate, and add minced garlic and 3 tbsp unsalted butter to skillet. Melt butter, cook 30 seconds until fragrant, then stir in 1 tbsp lemon juice and 1/4 tsp smoked paprika.
  5. Step 5: Pour sauce over salmon and serve immediately with roasted asparagus.

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