Pan-Seared Salmon with Crisp Asparagus and Smoky Butter

Tender salmon fillets with a smoky butter sauce, served atop perfectly roasted asparagus for a simple yet elegant keto dinner.

Cuisine: Seafood

Category: Seafood

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) Salmon fillets
• 2 tbsp Olive oil
• 3 tbsp Unsalted butter
• 2, minced Garlic cloves
• 1 tsp Smoked paprika
• 1 lb, trimmed Asparagus
• 1 tbsp Lemon juice
• 1/2 tsp (divided) Salt
• 1/2 tsp (divided) Black pepper

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.