Pan-Seared Lemon Garlic Butter Salmon with Roasted Asparagus
A perfectly flaky salmon fillet seared until golden and crisp on the edges, drenched in a silky lemon-infused garlic butter sauce. Served alongside tender-crisp roasted asparagus spears seasoned with cracked black pepper and sea salt. It's a nourishing, high-protein, and low-carb meal that feels luxurious yet comes together in under 20 minutes.
Gluten-FreeHigh-ProteinKeto-FriendlyLow-Carb
Recipe
Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 2 servings
Ingredients
- •2 (6-ounce) skin-on salmon fillets, brought to room temperature
- •1 pound fresh asparagus, woody ends trimmed
- •3 tablespoons unsalted butter, cubed
- •3 cloves garlic, finely minced
- •2 tablespoons extra-virgin olive oil, divided
- •1 tablespoon fresh lemon juice
- •1 teaspoon lemon zest
- •1/2 teaspoon kosher salt, plus more for seasoning
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh Italian parsley, finely chopped
- •Lemon wedges for serving
Instructions
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- 2Place the trimmed asparagus on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly and spread in a single layer.
- 3Roast the asparagus in the oven for 8 to 10 minutes, or until tender-crisp and slightly browned at the tips.
- 4While the asparagus is roasting, use paper towels to pat the salmon fillets completely dry on all sides; this is essential for achieving a crisp golden crust.
- 5Season both sides of the salmon generously with salt and pepper.
- 6Heat the remaining 1 tablespoon of olive oil in a large heavy-bottomed skillet (preferably cast-iron) over medium-high heat until the oil is shimmering but not smoking.
- 7Place the salmon fillets in the pan, skin-side down. Press down gently with a spatula for a few seconds to ensure the skin makes full contact with the pan. Sear undisturbed for 4 to 5 minutes until the skin is very crispy.
- 8Carefully flip the fillets over and reduce the heat to medium.
- 9Add the cubed butter and minced garlic to the pan. As the butter melts and begins to foam, tilt the pan slightly and use a large spoon to continuously baste the salmon with the garlic butter for about 2 to 3 minutes.
- 10Remove the pan from the heat just before the salmon reaches your desired doneness (internal temperature of 130°F for medium). Stir in the lemon juice and lemon zest.
- 11Garnish with fresh parsley and serve the salmon immediately drizzled with the remaining pan sauce, alongside the roasted asparagus and fresh lemon wedges.
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