Pan-Seared Salmon with Asparagus Butter



  • Six  6-ounce fillets salmon
  •   Kosher salt and freshly ground black pepper, to taste
  • 1 Pound  asparagus, trimmed and peeled, ends saved
  • 1/2  stick butter, at room temperature
  •   Juice and zest from 1 lemon
  • 2 Tablespoons  olive oil, plus more as needed

Most people just throw away the blunt ends of their asparagus after they've trimmed them, but this asparagus butter is a great way to make sure none of the spring vegetable goes to waste. Sautéed in butter and lemon juice, the salmon's citrus flavors complement the roasted asparagus and asparagus butter. 


Preheat the oven to 375 degrees.

Heat a large sauté pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, and add to the pan. Sear until almost cooked through, about 7 minutes. Flip the fillets over in the pan and cook for 2 minutes more. Add the lemon juice and let it reduce. 

Meanwhile, add the asparagus to a baking sheet and season with salt and pepper. Drizzle a little olive oil over the asparagus, toss to distribute, and roast in the oven for 12 minutes.

To make the asparagus butter, bring a small saucepan of salted water to a boil. Boil the asparagus ends until tender, about 4 minutes. Chill in an ice bath, and then gently fold into thebutter. Keep the butter chilled until ready to serve. 

Serve a salmon fillet over 3-4 stalks of asparagus, and add a pad of asparagus butter on top. Garnish with lemon zest. 


Calories per serving:

479 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 211g 324%
  • Carbs 23g 8%
  • Saturated 64g 320%
  • Fiber 11g 45%
  • Trans 2g
  • Sugars 10g
  • Monounsaturated 70g
  • Polyunsaturated 45g
  • Protein 220g 439%
  • Cholesterol 683mg 228%
  • Sodium 619mg 26%
  • Calcium 231mg 23%
  • Magnesium 345mg 86%
  • Potassium 4,719mg 135%
  • Iron 14mg 76%
  • Zinc 6mg 41%
  • Phosphorus 2,709mg 387%
  • Vitamin A 559µg 62%
  • Vitamin C 96mg 160%
  • Thiamin (B1) 3mg 186%
  • Riboflavin (B2) 2mg 133%
  • Niacin (B3) 93mg 465%
  • Vitamin B6 7mg 348%
  • Folic Acid (B9) 509µg 127%
  • Vitamin B12 33µg 551%
  • Vitamin D 1µg 0%
  • Vitamin E 47mg 233%
  • Vitamin K 214µg 268%
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