Pan-Seared Salmon with Asparagus
Wild-caught salmon fillets seared in avocado oil and served with tender roasted asparagus spears.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 6-ounce portions Wild-caught salmon fillets
- 1 pound Asparagus spears, trimmed
- 2 tablespoons Avocado oil
- 1 tablespoon Unsalted butter
- 1 sliced into rounds Lemon
- 2 cloves Garlic cloves, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Dried dill(optional)
- 1 tablespoon Fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Toss the asparagus with one tablespoon of avocado oil, half the garlic, salt, and pepper on the baking sheet.
- 3
Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.
- 4
While asparagus roasts, pat the salmon fillets completely dry with paper towels and season with salt and pepper.
- 5
Heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat until shimmering.
- 6
Place salmon skin-side up in the skillet and sear for 4 minutes without moving it to create a golden crust.
- 7
Flip the salmon, add the butter and remaining garlic to the pan, and cook for another 3-4 minutes while spooning the melted butter over the fish.
- 8
Serve the salmon alongside the roasted asparagus, garnished with lemon slices and fresh parsley.
Ratings & Reviews
No ratings yet
