Introduction
This classic pairing of salmon and asparagus has graced both home and restaurant tables since the rise of California cuisine in the 1970s. The combination celebrates the natural bounty of spring, when fresh asparagus first emerges and wild salmon begins its seasonal run. While it's now enjoyed year-round, this dish particularly shines during spring months when asparagus is at its peak. The technique of pan-searing salmon, a method perfected in the Pacific Northwest's seafood restaurants, creates a delectable contrast between the crispy exterior and the buttery-soft interior of the fish.
Ingredients
• 4 center-cut salmon fillets (6 ounces each), skin-on, pin bones removed
• 1 pound fresh asparagus spears, woody ends trimmed
• 3 tablespoons extra-virgin olive oil, divided
• 2 medium lemons - one zested and juiced, one cut into wedges for serving
• 3 cloves garlic, finely minced
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons fresh parsley, finely chopped, for garnish
• 2 tablespoons unsalted butter
Step 1:
Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and let rest at room temperature for 15-20 minutes.
Step 2:
Toss asparagus with 1 tablespoon olive oil, half the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet.
Step 3:
Season salmon fillets with remaining salt and pepper. Combine lemon zest with remaining garlic and rub over the flesh side of salmon.
Step 4:
Place asparagus in the preheated oven and roast for 12-15 minutes, until tender-crisp.
Step 5:
While asparagus roasts, heat remaining olive oil in a large skillet over medium-high heat. Once hot, add salmon skin-side up and sear for 4 minutes until golden brown.
Step 6:
Flip salmon skin-side down, add butter to pan, and cook 3-4 minutes more until salmon is just cooked through but still slightly translucent in center.
Step 7:
Drizzle with lemon juice, garnish with parsley, and serve with roasted asparagus and lemon wedges.
Q: How do I know when the salmon is done?
A: Salmon is done when it flakes easily with a fork but is still slightly translucent in the center, about 125°F internal temperature.
Q: Can I use frozen salmon?
A: Yes, but thaw completely and pat very dry before cooking. Fresh salmon provides better results.
Q: What can I substitute for asparagus?
A: Green beans, broccoli, or Brussels sprouts work well as alternatives with similar cooking times.
• Choose salmon fillets of equal thickness for even cooking.
• Wild-caught salmon is preferred for best flavor, but farm-raised works well too.
• Look for asparagus spears of medium thickness for optimal roasting.
• Pat salmon dry before cooking for better searing.
• Contains fish and dairy (butter). Can substitute olive oil for butter for dairy-free version.
• For best results, bring salmon to room temperature 15-20 minutes before cooking.
Plate salmon skin-side down with asparagus alongside. Drizzle with pan sauce and garnish with parsley and lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in microwave or oven.
Start preheating oven and preparing asparagus while salmon comes to room temperature. Begin cooking salmon when asparagus is halfway done.
- Don't move salmon during initial sear to ensure proper crust formation
- Cook salmon just until medium-rare for optimal texture and moisture
- Pat salmon completely dry for better searing results
Substitute dill for parsley, or add capers for a Mediterranean twist. For dairy-free version, replace butter with additional olive oil.
Serve with a crisp Sauvignon Blanc or unoaked Chardonnay. Pair with quinoa or wild rice for a complete meal.
Best in spring when asparagus is in season, but available year-round
Contains fish (salmon) and dairy (butter). Can be made dairy-free by substituting butter with olive oil.
