Pan-Seared Salmon with Lemon Butter Sauce
March 28, 2024
Here’s a quick but delicious recipe for Pan-Seared Lemon-Butter Salmon paired with Roasted Asparagus that you can have on the table in just 30 minutes.
Lemon-Butter brings out the fresh, delicious flavors of the wild-caught salmon without overpowering them, and Roasted Asparagus is the perfect complement.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 Tbsp) Extra Virgin Olive Oil
- (1/4 tsp, per fillet) Salt
- (1/4 tsp, per fillet) Pepper
- (1) Clove Garlic, Crushed
- (3 Tbsp) Unsalted Butter
- Juice from 1/2 Lemon
- Zest from 1 Lemon
- (2 Tbsp) Fresh Parsley, Finely Chopped
- (2) Sockeye Salmon Filet (Boneless)
Directions
How to Make It (Pan- Seared Salmon):
- 2 tablespoons extra virgin olive oil
- 2 Seven Sons Sockeye Salmon fillets
- 1/4 tsp salt per fillet
- 1/4 tsp ground black pepper per fillet
- 1 clove garlic, crushed
- 3 Tbsp unsalted butter
- Juice from 1/2 lemon
- Zest from 1 lemon
- 2 Tbsp fresh parsley, finely chopped.
- Defrost the salmon fillets if frozen and pat completely dry on both sides.
- Season each side of the fillet with salt and pepper.
- In a nonstick skillet, heat olive oil over medium heat.
- Add the fillet one at a time, skin side down. Avoid moving the fillet once it hits the hot oil.
- Cook the fillet for approximately 5 minutes. Flip the fillet over and fry the reverse side for 2 minutes.
- Remove the fillet and place the fillets skin side down on a towel to absorb any oils.
- Return the pan to the stove and heat the pan on medium until hot, approximately 1 minute.
- Add the unsalted butter and allow to melt.
- Add the crushed garlic to the melted butter and stir for 30 seconds.
- With the flame turned to low, add the lemon juice, lemon zest and chopped parsley. Stir to combine and remove from heat.
- Place the cooked salmon back in the pan along with the lemon garlic butter sauce and spoon the sauce over each fillet. Serve immediately.
How to Make It (Roasted Asparagus):
- 1 bunch asparagus, woody ends trimmed off
- 2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp chili flakes
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Juice from 1/2 lemon
- Preheat the oven to 400F
- Trim the ends off each asparagus. Wash and dry the asparagus thoroughly.
- Prepare a roasting sheet pan with parchment paper or aluminum foil for easier cleanup.
- Place the dried asparagus on the sheet pan and drizzle the olive oil over the asparagus.
- Toss the asparagus with the oil, garlic powder, chili flakes, salt and pepper.
- Place the sheet pan in the oven and roast for 7 minutes, checking for done-ness. For thicker asparagus you may need to roast the asparagus for an additional 2-3 minutes.
- Remove the sheet pan from the oven and squeeze 1/2 a lemon over the asparagus. Serve immediately.
