Lemon-Garlic Pan-Seared Salmon and Asparagus is the easiest peasiest meal that can be made in under 30 minutes. Keep your weeknights simple, healthy, and tasty!
During the snowstorm over the weekend, I was craving all of the omega fats, so I braved feet (inches) of snow, dodged sasquatch (an unsuspecting tourist wearing a poofy jacket), and bartered the last can of pineapple rings in the whole store for the last hunk of fish during the greatest power outage known to mankind, and then used pure alchemy to cook said fish while there was not a spot of electricity in all the land (who am I kidding, no one fought me for the fish, I don’t even like canned pineapple, the power outage was small potatoes, and it didn’t effect my house, so I just used straight up electricity as opposed to alchemy).
To summarize: I made this pan-seared swimmer while the snow was falling from the sky and it was marvelous. The End.
As you know, I normally broil my salmon, but I wanted to change things up a hair. You know, like dress the fish in a new outfit to keep the flame going.
I used the ever-so-simple butter-garlic-lemon approach to the pan seared salmon, and pan-cooked some asparagus as well.
The whole thing took under 30 minutes from start to finish, and no sasquatches were harmed in the making of it.
I typically prepare the asparagus first, transfer it to a plate and stick it in the warm oven to keep it hot, then use the same skillet to cook the salmon.
How to Make Pan Seared Salmon:
Heat butter and avocado oil in a cast iron or non-stick skillet over medium-high heat. While the skillet it heating, sprinkle the salmon with sea salt, black pepper, and any other spices you like (I love paprika on my salmon). Allow the skillet to warm up all the way before placing the salmon on the surface of the hot skillet flesh-side down.
Depending on the thickness of the fish, cook 2 to 4 minutes per side. A regular salmon fillet typically takes about 3 minutes per side.
How to Make Rare Salmon:
For those of you who enjoy your salmon rare, simply cook the salmon for about 1 to 2 minutes on each side. For those of you who like your fish cooked through, you’re looking at 3 to 6 minutes per side depending on the thickness of the fish.
Recipe Tips:
If you don’t cook with butter, simply omit it and use 1 to 2 tablespoons avocado oil or algae oil – be sure to use a high-temperature cooking oil with a high smoke point.
If you’re using butter, add a small amount of a high-temperature cooking oil like avocado oil or algae oil to keep the butter from burning. If you use butter alone, it will likely burn due to the high heat. And use real butter, folks!
And it’s okay to quadruple the amount of garlic. And don’t forget the squeeze of fresh lemon! And eat your peas! Just kidding, peas are gross.
Pan seared salmon in less than 30 FTW!
If you love easy salmon recipes, also check out My Go-To Crispy Salmon and my Grilled Salmon Recipe!
Lemon-Garlic Pan-Seared Salmon and Asparagus
Ingredients
Lemon Garlic Asparagus:
- 1 bunch asparagus trimmed
- 1 tablespoon salted butter
- 1 tablespoon avocado oil or algae oil
- 2 cloves garlic minced
- zest of 1 lemon
- sea salt and cracked black pepper to taste
Instructions
Prepare the asparagus:
- Heat olive oil and butter in a non-stick skillet over medium heat. Add the asparagus and cook, stirring occasionally for 3 minutes. Add the garlic and lemon zest and continue cooking another 2 to 5 minutes, depending on your desired level of done-ness (I like my asparagus al dente). Sprinkle with sea salt and cracked black pepper to taste.
Prepare the salmon:
- Heat a medium-sized non-stick skillet to medium-high and add the butter and olive oil. Sprinkle the salmon fillet with sea salt and place on the hot skillet, skin-side up. Cook for 4 to 6 minutes (depending on thickness of fish), and carefully flip to the other side. Cook 3 minutes, add the garlic and lemon juice and cook another 2 to 3 minutes, until salmon is cooked through but still moist.
You crack me up, girlfriend! Glad you finally got a snowstorm! This salmon look fantabulous!!
I am actually planning to NOM all the salmon for dinner! I also usually do the broil dance, but this pan-seared goodness has got me weak in the knees! Bring on ALL the Omega 3’s baby! Pinned!
Love the simplicity of this dish! Perfect!
Woo hoo for snow! I’d say that swimmer was worth the trouble because it looks gah-hor-gous. I would have to cook it for 5-6 min on each side though. Thinking about it raw gives me the heeby jeebies. I know, I’m a big baby.
So I have to ask. Did you really buy pineapple? haha
This is so similar to the meal I made a few nights ago, and it was SO satisfying! What is it about fish in the winter?
You are killin it in the dinner idea department girl! I love salmon. I need to eat it more often!
I prefer the first story but the second one is nice too 😉 I love how simple this is. Definitely a great winter meal when it’s crucial to your survival to stand in front of a hot stove!
So glad you’re up for a little embellishment. Life’s all about the good stories…slash tall tales 😉
Oh yum! We have salmon about once a week and I am always looking for new ways to prepare it! This looks just lovely!
Thanks, Annie! It’s so simple and soooooo full of flavaaaah!
Can garlic, butter, and lemon ever steer you wrong? They’re like the cook’s best friend..or the random weeknight dinner’s best friend…or both.
Julia, this looks simply delightful and so I’ve added a link to this recipe in next week’s meal plan that went in the mail to subscribers today. I hope it sends lots of new friends your way! I can’t wait to make this! Blessings to you, sweet friend!
Looks great! Did you cook the fish and asparagus in same pan at the same time or just makes for a pretty picture?
Hi Kerri, I used two separate pans since the asparagus fills up a whole pan. 🙂
This sauteed asparagus are so yummy. Love the idea of garlic and butter. I could its greasy along with the tender stems. Absolutely love it!
Happy to see such type of nice idea about garlic-and-lemon-pan-seared-salmon-and-asparagus/.Really very impressive topic and informative.Anyone can learn valuable knowledge about cooking.Very helpful blog for cook lover.
How many servings are there in each recipe? I am a Dietetic Intern and came across your recipe to good for some of my clients.
Cant wait to try…
Thank you!