Pin it Succulent salmon fillets and tender asparagus are seared in a zesty lemon-butter sauce for a bright, cozy dinner ready in just 30 minutes. Perfect for weeknights and bursting with fresh citrus flavor.
This dish quickly became a family favorite for easy weeknight dinners with its fresh and vibrant taste.
Ingredients
- Salmon fillets: 4 fillets (about 6 oz each), skin-on or skinless
- Asparagus: 1 lb (450 g), trimmed
- Lemon: 1, zested and juiced
- Garlic cloves: 2, minced
- Unsalted butter: 3 tbsp
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp plus more to taste
- Black pepper: 1/4 tsp freshly ground
- Red pepper flakes: 1/4 tsp (optional)
- Lemon slices: for serving
- Fresh parsley: 2 tbsp chopped
Instructions
- Step 1:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Step 2:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Step 3:
- Add asparagus and sauté for 3 4 minutes, turning occasionally, until just tender. Season lightly with salt and pepper. Remove asparagus to a plate and cover to keep warm.
- Step 4:
- Add remaining olive oil to the skillet. Place salmon fillets skin-side down (if using skin-on) and cook for 3 4 minutes without moving, until the skin is crispy and the bottom is golden.
- Step 5:
- Flip the salmon and add remaining butter, minced garlic, lemon zest, and red pepper flakes (if using). Cook for another 2 3 minutes, spooning the melted lemon-butter over the top as it cooks.
- Step 6:
- Pour in lemon juice and simmer for 1 2 minutes, until the salmon is just cooked through and the sauce is glossy.
- Step 7:
- Return asparagus to the skillet, nestling around the salmon. Warm through for 1 minute.
- Step 8:
- Serve immediately, garnished with fresh parsley and lemon slices.
Pin it Sharing this meal has created many warm family memories around our dinner table.
Notes
Pairs well with rice, quinoa, or crusty bread.
Required Tools
Large skillet, tongs or spatula, zester or grater, measuring spoons, knife and cutting board
Allergen Information
Contains fish and dairy (butter). For dairy-free option, substitute butter with plant-based alternative. Always check labels for hidden allergens.
Pin it 
This skillet lemon-butter salmon with asparagus is both fresh and satisfying—perfect for a quick, impressive dinner.
Recipe FAQ
- → How do I prevent salmon from sticking to the skillet?
Ensure the skillet is properly heated and use enough olive oil or butter. Pat salmon dry before cooking to help create a crisp surface that releases easily.
- → Can I substitute asparagus with other vegetables?
Yes, green beans or broccolini work well and can be sautéed similarly for a fresh, tender side.
- → What’s the best way to get a crispy salmon skin?
Cook salmon skin-side down in hot oil without moving it, allowing the skin to crisp naturally before flipping.
- → Can I make this dish dairy-free?
Replace butter with a plant-based alternative while keeping olive oil for sautéing to maintain richness.
- → How can I enhance the lemon-butter sauce flavor?
Add a splash of white wine with lemon juice for extra depth and brightness.