Paleo Pan-Seared Salmon with Asparagus
Crispy skin salmon fillets served alongside tender roasted asparagus and a lemon-ghee sauce.
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Ingredients
- 2 6-ounce portions Salmon fillets (skin-on)
- 1 pound Asparagus spears, trimmed
- 3 tablespoons Ghee
- 1 tablespoon Lemon juice
- 2 cloves Garlic, minced
- 1 tablespoon Avocado oil
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Dried dill
- 4 pieces Lemon wedges(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Toss the trimmed asparagus with avocado oil, half the salt, and half the pepper on the baking sheet.
- 3
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
- 4
While asparagus roasts, pat the salmon fillets completely dry with paper towels and season both sides with remaining salt and pepper.
- 5
Heat a large skillet over medium-high heat and add one tablespoon of ghee.
- 6
Place salmon skin-side down in the hot skillet; press firmly with a spatula for 30 seconds to ensure even contact for crispy skin.
- 7
Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.
- 8
Remove salmon from the pan, lower heat to medium, and melt the remaining ghee with garlic, lemon juice, and dill for 1 minute to create the sauce.
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