Pin it 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.
This recipe quickly became a family favorite when I served it on a busy weeknight and everyone loved the fresh flavors and easy cleanup.
Ingredients
- Salmon fillets: 4 fillets (about 6 oz each), skin-on or skinless
- Asparagus: 1 lb (450 g), trimmed
- Lemon: 1, zested and juiced
- Garlic cloves: 2, minced
- Unsalted butter: 3 tbsp
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp plus more to taste
- Freshly ground black pepper: 1/4 tsp
- Crushed 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 to 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 to 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 to 3 minutes spooning the melted lemon butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1 to 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 it This dish has become a staple at family dinners especially when we want something quick flavorful and healthy.
Notes
Pairs well with rice quinoa or crusty bread.
Required Tools
Large skillet Tongs or spatula Zester or grater Measuring spoons Knife and cutting board
Allergen Information
Contains fish and dairy (butter) For dairy free option substitute butter with plant based alternative Always check labels for hidden allergens.
Pin it 
This skillet lemon-butter salmon is a quick flavorful meal that impresses every time. Perfect for weeknights or special occasions.
Recipe FAQs
- → What type of salmon works best for this dish?
Fresh salmon fillets, either skin-on or skinless, work well. Skin-on helps create a crispy texture when seared.
- → Can I substitute the asparagus with another vegetable?
Yes, green beans or broccolini make excellent alternatives that complement the lemon-butter flavors.
- → How do I ensure the salmon cooks evenly?
Pat the fillets dry and cook skin-side down first without moving to develop a crispy crust, then flip to finish cooking.
- → Can I prepare this dish dairy-free?
Use a plant-based butter alternative to replace unsalted butter for a dairy-free version without sacrificing flavor.
- → What sides pair well with this salmon and asparagus dish?
Rice, quinoa, or crusty bread complement the bright lemon-butter flavors and round out the meal.