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. 

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%
Saturated Fat
1g
4%
Carbohydrate, by difference
17g
13%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
7mg
1%
Sodium, Na
4mg
0%
Water
58g
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.