Pan-Seared Salmon with Asparagus Butter

Staff Writer
Pan-Seared Salmon with Asparagus Butter
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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
481
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. 

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
2g
N/A
Saturated Fat
11g
53%
Cholesterol
114mg
38%
Protein
37g
73%
Carbs
4g
1%
Vitamin A
93µg
10%
Vitamin B12
6µg
92%
Vitamin B6
1mg
58%
Vitamin C
16mg
27%
Vitamin D
0.1µg
N/A
Vitamin E
8mg
39%
Vitamin K
37µg
46%
Calcium
42mg
4%
Fiber
2g
8%
Folate (food)
85µg
N/A
Folate equivalent (total)
85µg
21%
Iron
2mg
13%
Magnesium
59mg
15%
Monounsaturated
12g
N/A
Niacin (B3)
16mg
78%
Phosphorus
453mg
65%
Polyunsaturated
7g
N/A
Potassium
797mg
23%
Riboflavin (B2)
0.4mg
22.2%
Sodium
628mg
26%
Thiamin (B1)
0.5mg
31%
Trans
0.3g
N/A
Zinc
1mg
7%

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