- M.F.K. Fisher born (1908)
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.