Pin to Board Succulent salmon fillets and tender asparagus are seared in a zesty lemon-butter sauce for a bright cozy dinner ready in just 30 minutes. Perfect for weeknights and bursting with fresh citrus flavor.
I first tried this skillet lemon-butter salmon on a busy weeknight and was amazed by how quickly it came together and how fresh it tasted.
Ingredients
- Salmon fillets: 4 fillets about 6 oz each skin-on or skinless
- Fresh asparagus: 1 lb 450 g trimmed
- Lemon: 1 lemon zested and juiced
- Garlic cloves: 2 minced
- Unsalted butter: 3 tbsp
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp plus more to taste
- Black pepper: 1/4 tsp freshly ground
- Red pepper flakes: 1/4 tsp optional
- Lemon slices: for serving
- Fresh parsley: 2 tbsp chopped
Instructions
- Step 1:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Step 2:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Step 3:
- Add asparagus and sauté for 3 4 minutes turning occasionally until just tender. Season lightly with salt and pepper. Remove asparagus to a plate and cover to keep warm.
- Step 4:
- Add remaining olive oil to the skillet. Place salmon fillets skin-side down if using skin-on and cook for 3 4 minutes without moving until the skin is crispy and the bottom is golden.
- Step 5:
- Flip the salmon and add remaining butter minced garlic lemon zest and red pepper flakes if using. Cook for another 2 3 minutes spooning the melted lemon-butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1 2 minutes until the salmon is just cooked through and the sauce is glossy.
- Step 7:
- Return asparagus to the skillet nestling around the salmon. Warm through for 1 minute.
- Step 8:
- Serve immediately garnished with fresh parsley and lemon slices.
Pin to Board My family always asks for this dish on special occasions because it feels both elegant and comforting all at once.
Notes
Pairs well with rice quinoa or crusty bread.
Allergen Information
Contains fish and dairy butter. For dairy-free option substitute butter with plant-based alternative.
Nutritional Information
Calories 380 Total Fat 23 g Carbohydrates 7 g Protein 35 g per serving.
Pin to Board 
This skillet lemon-butter salmon is a simple yet impressive meal perfect for any night of the week.
Common Questions
- → What is the best way to cook salmon for this dish?
Pat the salmon dry and season well, then sear skin-side down in a hot skillet for crispy skin and cook until golden on the bottom before flipping.
- → Can I substitute the asparagus with other vegetables?
Yes, green beans or broccolini make excellent alternatives, offering a similar texture and flavor profile.
- → How do I get a bright lemon flavor without overpowering the salmon?
Use fresh lemon zest and juice added gradually to the butter sauce, which brings a fresh citrus note without overwhelming the fish.
- → Is it necessary to use butter and olive oil together?
Combining butter and olive oil helps achieve a rich flavor from the butter and a higher smoke point from the olive oil for perfect searing.
- → Can this dish be made dairy-free?
Yes, substitute the butter with a plant-based alternative to keep the rich texture and avoid dairy.