Pan-Seared Salmon with Lemon Butter and Asparagus
A simple keto meal of tender salmon fillets pan-seared to perfection, topped with a zesty lemon butter sauce, served alongside crisp asparagus. This american-inspired keto (low-carb) ready in about 23 minutes pairs fillets (6 oz each) salmon fillets, spears, trimmed asparagus spears, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 fillets (6 oz each) salmon fillets
- 12 spears, trimmed asparagus spears
- 3 tbsp butter
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 cloves, minced garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 salmon fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes until crispy, then flip and cook another 3-4 minutes until cooked through. Remove salmon and set aside.
- Step 2: In the same skillet, add 12 trimmed asparagus spears and sauté for 3-4 minutes until tender-crisp. Remove asparagus and keep warm.
- Step 3: Reduce heat to medium, add 3 tablespoons butter, 2 minced garlic cloves, 1 teaspoon lemon zest, and 2 tablespoons lemon juice to the skillet. Stir continuously for 1-2 minutes until butter melts and sauce thickens slightly.
- Step 4: Return salmon and asparagus to the skillet, spoon lemon butter sauce over the top, and cook for an additional minute to combine flavors. Serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Lemon Butter and Asparagus take to make?
Total time is about 23 minutes (8 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 Lemon Butter and Asparagus?
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 butter from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Lemon Butter and Asparagus?
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 Lemon Butter and Asparagus 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.
Is Pan-Seared Salmon with Lemon Butter and Asparagus low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
