Pan seared Lemony Garlic Butter Salmon with Asparagus

Quick, Healthy and Flavorful- a short way to explain about this dish!! If you are looking for an easy, quick weekend dinner with less ingredients but also healthy, then you have found out the dish!!

This one pan lemony garlic butter salmon with asparagus doesn’t require any marination. The whole dish can be prepared in less than 15 minutes. Salmon and asparagus doesn’t take much time to cook.

Salmon fillets are pan-seared to flaky perfection and tossed with asparagus along with lemon garlic butter sauce.

I have used my own previous recipe Baked Lemony Salmon with Asparagus for this pan seared one (Here is my Baked Salmon with Asparagus recipe). I have explained how to pan fry the perfect salmon with its skin on without getting stuck.

Anytime and at any part of the day, I make this healthy salmon with asparagus at home, my family would be ready to have this low-carb, protein-rich combination.

This goes well with mashed potatoes and spinach.

INGREDIENTS

  • Salmon fillet- 3 pieces
  • Asparagus- 1 bunch ( 20 to 25 stems)
  • Butter- 1 tbsp plus little extra
  • Olive oil- 2 tbsp
  • Red chilli flakes- 1/2 tsp
  • Pepper- 1/4th tsp
  • Italian herbs- 1/2 tsp
  • Garlic cloves- 2 ( finely chopped)
  • Parsley or coriander leaves- little
  • Lemon- 1
  • Salt- as needed.

PROCEDURE

Clean the fish well and remove the scales.

Clean the asparagus and break 1 inch from the bottom of the stem. When you bend and give little force, it breaks itself. Throw this portion out.
Prepare the ‘butter spread’ for the pan seared salmon and asparagus. Take 1 tbsp butter and add red chilli flakes, pepper, garlic, italian herbs,salt, coriander leaves and squeeze juice from 1/4th portion of lemon.
Clean the salmon well, remove the scales and place it on a tissue paper to make it dry.
Cover with another tissue paper on top and make it dry.
Keep the dried salmon in a plate . Sprinkle some salt and pepper on it.
Take a non-stick pan or a heavy bottomed pan and grease with 2 tbsp of olive oil.
Turn the flame to medium. Place salmon on the pan with the skin facing down and cook it for one to two minute. You will notice salmon getting shrinked slowly.
Place very little butter on top.Flip it the other side and cook it well by pressing on the skin. The sides should be cooked too. This might take somewhere around 4 minutes.
Keep it separate.
Now in the same oil, keeping the flame in medium. Add asparagus, the ‘butter spread’ prepared before along with two to three lemon rings and cook for 2 minutes till asparagus gets tender.
Once asparagus gets tender, add pre-cooked salmon and cook everything for 1 more minute together.

TIPS

  • Salmon and asparagus can be cooked together too if you have a big pan. The cooking time for both is the same.
  • Heavy bottomed pan gives best results.