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Lemon-garlic Pan-seared Salmon & Asparagus

    Seared salmon in a pan with asparagus

    Spring is here which is making us smile and celebrate with our favorite spring drink, the delicious Rosé. Here is a gorgeous and simple recipe that pairs perfectly with our Sophie le Rosé. Enjoy!


    PREP TIME:  10 minutes
    COOK TIME:  15 minutes
    TOTAL TIME:  25 minutes
    SERVES 2


    INGREDIENTS

    1 bunch asparagus, trimmed
    1 tablespoon salted butter
    1 tablespoon olive oil
    2 cloves garlic, minced
    zest of 1 lemon
    sea salt and cracked black pepper to taste
    1-1/2 tablespoons salted butter
    1 tablespoon olive oil
    1 1-pound salmon fillet
    2 cloves garlic
    ½ lemon, juiced (about 2 tablespoons)
    Sea salt to taste

    INSTRUCTIONS

    Prepare the asparagus:

    1. Heat olive oil and butter in a non-stick skillet over medium heat.
    2. Add the asparagus and cook, stirring occasionally, for 3 minutes.
    3. Add the garlic and lemon zest and continue cooking another 2 to 5 minutes, depending on your desired level of done-ness (I like my asparagus al dente).
    4. Sprinkle with sea salt and cracked black pepper to taste.

    Prepare the salmon:

    1. Heat a medium-sized non-stick skillet to medium-high and add the butter and olive oil.
    2. Sprinkle the salmon fillet with sea salt and place on the hot skillet, skin-side up.
    3. Cook for 4 to 6 minutes (depending on thickness of fish), and carefully flip to the other side.
    4. Cook 3 minutes, add the garlic and lemon juice and cook another 2 to 3 minutes, until salmon is cooked through but still moist.

    RECIPE AND IMAGE: THE ROASTED ROOT

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