Pan-Seared Salmon with Spring Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly seared salmon with crisp-tender asparagus and a bright lemon butter sauce, ideal for spring evenings. This American-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 20 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 4 salmon fillets (about 6 oz each) dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until golden brown and skin is crisp. Flip and cook for 3-4 minutes more until cooked through.
  3. Step 3: Remove salmon from skillet and set aside. Add remaining 1 tablespoon olive oil to skillet, then add 1 minced garlic clove and 1/2 cup trimmed asparagus spears. Sauté for 5-7 minutes until asparagus is crisp-tender.
  4. Step 4: Add 1 tablespoon butter and 1 tablespoon lemon juice to skillet, stirring until melted. Add 1 teaspoon lemon zest. Return salmon to skillet, spooning sauce over top. Cook for 1 minute to reheat.
  5. Step 5: Garnish with 1 tablespoon fresh chopped dill and serve immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Spring Asparagus take to make?

Total time is about 30 minutes (10 min prep + 20 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 Spring Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Spring 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 Spring Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spring Asparagus?

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

Related recipes