Print

Easy One-Pan Lemon Butter Salmon with Asparagus

one-pan lemon butter salmon - featured image
Print Recipe

A quick and delicious one-pan meal featuring crispy-edged salmon and tender-crisp asparagus in a nutty lemon butter sauce. Perfect for busy weeknights, this recipe comes together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 1 bunch asparagus (about 1 pound), trimmed
  • 4 tablespoons unsalted butter
  • 1 large lemon (juiced and zested)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Take salmon out of fridge and let sit at room temperature for 10 minutes. Pat fillets dry with paper towels and season both sides with salt and pepper. Trim woody ends off asparagus. Mince garlic and zest lemon. Cut lemon in half.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Wait until oil shimmers.
  3. Add asparagus to hot pan in a single layer. Season with salt. Cook for 2-3 minutes, turning occasionally, until bright green and charred. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add 2 tablespoons butter to pan. Once melted and foaming, place salmon fillets skin-side down (or presentation-side down). Cook undisturbed for 3-4 minutes until edges turn opaque and golden.
  5. Flip salmon carefully. Add remaining 2 tablespoons butter, minced garlic, and lemon zest. Tilt pan and spoon bubbling butter over salmon. Cook for another 3-4 minutes until salmon flakes easily with a fork (internal temp 125°F for medium).
  6. Return asparagus to pan. Squeeze juice of half a lemon over everything. Add red pepper flakes if using. Toss asparagus in pan sauce.
  7. Serve immediately, spooning pan sauce over salmon and asparagus. Garnish with fresh parsley and lemon wedges from remaining lemon half.

Notes

Pat salmon dry for best crust. Don’t move salmon too early; let it develop a crust. Control heat to avoid burning butter. Baste salmon with butter for even cooking. For dairy-free, use ghee or vegan butter. Leftovers keep in fridge up to 2 days; reheat gently in a covered skillet.

Nutrition

Keywords: one-pan salmon, lemon butter salmon, asparagus salmon, quick weeknight dinner, healthy salmon recipe, gluten-free salmon, low-carb salmon

Find it online: https://bitesienna.com/easy-one-pan-lemon-butter-salmon-with-asparagus/