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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
