Save to Pinterest 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 dish has been my go-to for busy weeknights because it combines ease and elegance in one skillet.
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
- Black pepper: 1/4 tsp freshly ground
- Red pepper flakes: 1/4 tsp optional
- Lemon slices: for serving
- Fresh parsley: 2 tbsp, chopped
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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 to 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 to 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 to 3 minutes, spooning the melted lemon-butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1 to 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 to Pinterest My family loves gathering around this dish, enjoying the fresh flavors and simple preparation together.
Notes
Pairs well with rice, quinoa, or crusty bread for a complete meal.
Tools Needed
Large skillet, tongs or spatula, zester or grater, measuring spoons, knife and cutting board.
Allergen Info
Contains fish and dairy butter. For dairy-free option, substitute butter with plant-based alternative. Check labels for hidden allergens.
Save to Pinterest This skillet lemon-butter salmon is sure to become a regular in your dinner rotation.
Recipe Q&A
- → What type of salmon is best for this dish?
Choose fresh salmon fillets, skin-on or skinless, about 6 ounces each for the best texture and flavor.
- → Can I substitute asparagus with other vegetables?
Yes, green beans or broccolini make excellent alternatives that complement the lemon-butter sauce well.
- → How do I know when the salmon is cooked perfectly?
Cook salmon until opaque and it flakes easily with a fork. Timing about 3-4 minutes per side works well for 6 oz fillets.
- → Is it necessary to use butter in this dish?
Butter adds richness and creates the sauce’s characteristic glossy texture, but plant-based substitutes can be used for dairy-free options.
- → What wine pairs well with this meal?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the citrus and buttery flavors in the dish nicely.
- → Can this be prepared ahead of time?
It’s best served fresh, but you can prepare components like the sauce and vegetables in advance and combine before serving.
