Lemon-Garlic Pan-Seared Salmon and Asparagus

Credits :
Written by Will Clark


Lemon Garlic Asparagus:

  • 1 bunch asparagus, trimmed
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • sea salt and cracked black pepper to taste

Garlic-Lemon Salmon:

  • 1-1/2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 1-pound salmon fillet
  • 2 cloves garlic
  • ½ lemon, juiced (about 2 tablespoons)
  • Sea salt to taste

Cooking Instructions

Prepare the asparagus:

  • Heat olive oil and butter in a non-stick skillet over medium heat. Add the asparagus and cook, stirring occasionally for 3 minutes.
  • Add the garlic and lemon zest and continue cooking another 2 to 5 minutes, depending on your desired level of done-ness (I like my asparagus al dente). Sprinkle with sea salt and cracked black pepper to taste.

Prepare the salmon:

  • Heat a medium-sized non-stick skillet to medium-high and add the butter and olive oil. Sprinkle the salmon fillet with sea salt and place on the hot skillet, skin-side up.
  • Cook for 4 to 6 minutes (depending on thickness of fish), and carefully flip to the other side. Cook 3 minutes, add the garlic and lemon juice and cook another 2 to 3 minutes, until salmon is cooked through but still moist.

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