Save Succulent salmon fillets and tender asparagus are seared in a zesty lemon-butter sauce for a bright, cozy dinner ready in just 30 minutes. Perfect for weeknights and bursting with fresh citrus flavor.
This recipe quickly became a weeknight family favorite thanks to how simple and flavorful it is.
Ingredients
- Salmon fillets: 4 fillets (about 6 oz each), skin-on or skinless
- Asparagus: 1 lb (450 g), trimmed
- Lemon: 1, zested and juiced
- Garlic cloves: 2, minced
- Unsalted butter: 3 tbsp
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp plus more to taste
- Freshly ground black pepper: 1/4 tsp
- Crushed red pepper flakes: 1/4 tsp optional
- Lemon slices: for serving
- Fresh parsley: 2 tbsp, chopped
Instructions
- Step 1:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Step 2:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Step 3:
- Add asparagus and sauté for 3–4 minutes, turning occasionally, until just tender. Season lightly with salt and pepper. Remove asparagus to a plate and cover to keep warm.
- Step 4:
- Add remaining olive oil to the skillet. Place salmon fillets skin-side down (if using skin-on) and cook for 3–4 minutes without moving, until the skin is crispy and the bottom is golden.
- Step 5:
- Flip the salmon and add remaining butter, minced garlic, lemon zest, and red pepper flakes (if using). Cook for another 2–3 minutes, spooning the melted lemon-butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1–2 minutes, until the salmon is just cooked through and the sauce is glossy.
- Step 7:
- Return asparagus to the skillet, nestling around the salmon. Warm through for 1 minute.
- Step 8:
- Serve immediately, garnished with fresh parsley and lemon slices.
Save Cooking this often brings my family together around the table enjoying the fresh flavors and easy cleanup.
Notes
For extra flavor add a splash of white wine to the pan with the lemon juice. Substitute green beans or broccolini for asparagus if desired. Pairs well with rice quinoa or crusty bread.
Allergen Information
Contains fish and dairy (butter). For dairy-free option substitute butter with plant-based alternative. Always check labels for hidden allergens.
Nutritional Information
Calories 380 Total Fat 23 g Carbohydrates 7 g Protein 35 g per serving
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This skillet lemon-butter salmon is a fresh flavorful weeknight dinner that comes together quickly and impresses every time.
Your Questions Answered
- → Can I use skinless salmon fillets?
Yes, both skin-on and skinless salmon fillets work well; skin-on provides a crisp texture when seared.
- → What can I substitute for asparagus?
Green beans or broccolini make great alternatives and provide similar tender-crisp textures.
- → Is it possible to make this dairy-free?
Replace unsalted butter with a plant-based alternative to keep the lemon-butter sauce rich without dairy.
- → How do I achieve a crispy salmon skin?
Cook skin-side down without moving the fillets for several minutes until the skin turns golden and crisp.
- → Can I prepare this meal ahead of time?
It's best served fresh, but you can prep ingredients in advance and cook shortly before serving for optimal flavor.