Lemon Butter Salmon with Asparagus
This one-pan dinner features pan-seared salmon with crispy skin, tender asparagus, and a simple lemon butter sauce that comes together in about 25 minutes. It is a weeknight meal that feels much fancier than the effort required.
Why You’ll Love It
- Ready in 25 minutes
- One pan means easy cleanup
- Restaurant-quality crispy salmon skin
- Bright lemon flavor without overpowering the fish
- Healthy protein and vegetables in one dish
- Impressive enough for date night
Ingredients
For the salmon:
- 4 salmon fillets (6 ounces each), skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the asparagus:
- 1 pound asparagus, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the lemon butter sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt to taste
Steps
- Remove the salmon from the refrigerator 15 minutes before cooking to take off the chill.
- Pat the salmon fillets completely dry with paper towels, especially the skin side.
- Season both sides of each fillet with salt and pepper.
- Heat the olive oil in a large stainless steel skillet over medium-high heat until shimmering.
- Place the salmon fillets skin-side down in the pan and press gently with a spatula for the first 30 seconds to ensure even contact.
- Cook without moving for 4 to 5 minutes until the skin is crispy and releases easily from the pan.
- Flip the salmon and cook for another 2 to 3 minutes for medium doneness, or until it reaches your preferred level.
- Transfer the salmon to a plate and tent loosely with foil.
- Add 1 tablespoon of olive oil to the same pan over medium heat.
- Add the asparagus in a single layer and cook for 4 to 5 minutes, turning occasionally, until tender-crisp and lightly charred.
- Season with salt and transfer to a serving platter.
- Reduce the heat to medium-low and add the butter to the pan.
- Once the butter is melted, add the minced garlic and cook for 30 seconds until fragrant.
- Add the lemon juice and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Remove from heat and stir in the lemon zest and parsley.
- Arrange the salmon on top of the asparagus and spoon the lemon butter sauce over everything.
Helpful Tips and Substitutions
Dry salmon skin is the key to crispiness, so do not skip the paper towel step.
If your salmon sticks when you try to flip it, wait another 30 seconds and it will release when ready.
Use an instant read thermometer to check for 125°F for medium or 145°F for well done.
Skinless salmon works fine but will not have the same crispy texture.
Swap asparagus for broccolini, green beans, or zucchini depending on what you have.
Add a pinch of red pepper flakes to the butter sauce for subtle heat.
Serving Ideas
Serve over rice, couscous, or with crusty bread to soak up the sauce.
A simple side salad rounds out the meal without competing with the lemon flavor.
Pour a glass of dry white wine like Sauvignon Blanc or Pinot Grigio.
Garnish with extra lemon slices and fresh dill or parsley.
Serve family style on a large platter or plate individually for a more refined presentation.
Make-Ahead and Storage
Prep the garlic, trim the asparagus, and juice the lemons ahead of time to speed up cooking.
Cooked salmon keeps in an airtight glass container in the refrigerator for up to 3 days.
Reheat gently in a 275°F oven for 10 to 15 minutes to avoid drying out the fish.
The crispy skin will not stay crispy after refrigeration, but the fish will still taste good.
Leftover salmon flakes nicely over salads or into pasta.
A Reliable Weeknight Win
This is the kind of recipe you can make on autopilot after a long day.
Simple ingredients, quick cooking time, and a result that tastes like you put in real effort.
Add it to your regular rotation and you will never wonder what to make for dinner again.