Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 pound asparagus, ends trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) if you prefer to finish the salmon in the oven.
- Season the Salmon: Season the salmon fillets with salt and pepper to taste.
- Cook the Asparagus:
- Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat.
- Add the asparagus and sauté for 3-4 minutes, or until just tender but still crisp. Remove from the skillet and set aside.
- Sear the Salmon:
- In the same skillet, add the remaining tablespoon of olive oil.
- Place the salmon fillets skin-side up and sear for about 3-4 minutes until golden brown. Flip the salmon over and cook for another 2 minutes.
- (Optional) For thicker fillets, you may finish cooking the salmon in the preheated oven for 5-7 minutes, or until cooked to your desired doneness.
- Make the Lemon Garlic Butter Sauce:
- In the skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Stir in the lemon juice, lemon zest, and chicken broth. Bring to a simmer and let the sauce reduce slightly, about 2-3 minutes.
- Combine and Serve:
- Return the asparagus to the skillet with the salmon. Spoon the lemon garlic butter sauce over the salmon and asparagus.
- Garnish with chopped parsley and lemon slices.
- Serve Immediately: Serve the salmon and asparagus hot, ensuring each plate gets a generous amount of the lemon garlic butter sauce.
