Pan-Seared Salmon with Asparagus Butter

Pan-Seared Salmon with Asparagus Butter
Staff Writer
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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. 

6
Servings
79
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
5g
7%
Sugar
8g
9%
Saturated Fat
1g
4%
Carbohydrate, by difference
9g
7%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
6mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
11mg
2%
Sodium, Na
3mg
0%
Water
66g
2%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.