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Pan-Seared Salmon with Asparagus Butter


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. 


  • 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


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.