Pan-Seared Salmon with Lemon-Herb Butter and Asparagus

Name: Pan-Seared Salmon with Lemon-Herb Butter and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 12 oz Salmon fillets, skin-on; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbsp Olive oil; 2 tbsp Unsalted butter; 1 piece Lemon; 2 tbsp Fresh parsley, chopped; 1 tbsp Fresh dill, chopped; 1 piece Garlic clove, minced; 12 oz Asparagus, trimmed; 1 tbsp Olive oil (for asparagus); 1 tsp Honey (optional, for asparagus); 0.25 tsp Flaky sea salt (for finishing)

Rebecca Adams

Published: March 29, 2026

Categories: Vegetables, Dairy, Fruits, Seafood

Tags: Dinner, Quick, Seafood, Salmon, Elegant

Salmon Dinner

Pan-seared salmon with lemon-herb butter and roasted asparagus. Elegant dinner for two.

Prep Time:10 minCook Time:15 minTotal Time:25 minServings:2Difficulty:Medium

This pan-seared salmon is one of my favorite quick dinners: crisp skin, tender flaky flesh, and a bright lemon-herb butter that lifts every bite. Roasted asparagus on the side keeps things fresh and simple—perfect for an intimate weeknight meal or a cozy weekend supper.

The technique is straightforward: get a golden crust by searing skin-side down, finish with a spoonful of warm herb butter, and let the flavors do the work. Serve with lemon wedges and a chunk of crusty bread to soak up the buttery juices.

Nutrition (per serving)

Calories:520 kcal

Protein:38 g

Carbs:10 g

Fat:34 g

Directions

1

Preheat oven to 425°F. Toss asparagus with 1 tbsp olive oil, a pinch of salt and pepper; spread on a baking sheet and roast 10–12 minutes until tender and slightly caramelized.
2

Pat salmon dry with paper towels and season both sides with kosher salt and black pepper. Zest half the lemon and cut remaining lemon into wedges; reserve juice from half the lemon.
3

Heat a 10-inch skillet over medium-high heat until hot. Add 1 tbsp olive oil and place salmon fillets skin-side down. Press gently with a spatula for 15–20 seconds to keep skin flat.
4

Cook skin-side down 4–5 minutes without moving, until skin is deep golden and crisp. Flip fillets and add 2 tbsp butter, minced garlic, lemon zest, parsley and dill to the pan.
5

Spoon the melted herb butter over the salmon while it cooks 1–2 more minutes (or until internal temperature reaches 125–130°F for medium). Squeeze the reserved lemon juice over the fillets, then remove from pan.
6

Let salmon rest 2 minutes. Plate each fillet with roasted asparagus, spoon extra herb butter and pan juices over the fish, finish with flaky sea salt and a lemon wedge.

Ingredients

Salmon fillets, skin-on:12 oz
Kosher salt:1 tsp
Freshly ground black pepper:0.5 tsp
Olive oil:1 tbsp
Unsalted butter:2 tbsp
Lemon:1 piece
Fresh parsley, chopped:2 tbsp
Fresh dill, chopped:1 tbsp
Garlic clove, minced:1 piece
Asparagus, trimmed:12 oz
Olive oil (for asparagus):1 tbsp
Honey (optional, for asparagus):1 tsp
Flaky sea salt (for finishing):0.25 tsp

Tips & Notes

Pat the salmon very dry before seasoning — that’s key for a crisp skin.
Press the fillet into the pan for the first 20 seconds to prevent curling and ensure even contact.
If you prefer well done, cook a bit longer, but aim for 125–130°F for tender, moist salmon.
Make the herb butter ahead and keep it chilled; warm and spoon over the fish just before serving.