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, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 35g 54%
  • Carbs 4g 1%
  • Saturated 11g 53%
  • Fiber 2g 7%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 12g
  • Polyunsaturated 7g
  • Protein 37g 73%
  • Cholesterol 114mg 38%
  • Sodium 103mg 4%
  • Calcium 38mg 4%
  • Magnesium 58mg 14%
  • Potassium 786mg 22%
  • Iron 2mg 13%
  • Zinc 1mg 7%
  • Phosphorus 451mg 64%
  • Vitamin A 93µg 10%
  • Vitamin C 16mg 27%
  • Thiamin (B1) 0mg 31%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 16mg 78%
  • Vitamin B6 1mg 58%
  • Folic Acid (B9) 85µg 21%
  • Vitamin B12 6µg 92%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 39%
  • Vitamin K 36µg 45%
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