Pan-Seared Salmon with Lemon-Herb Butter and Asparagus
Salmon Dinner
Pan-seared salmon with lemon-herb butter and roasted asparagus. Elegant dinner for two.
Nutrition (per serving)
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.
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
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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.
