Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus

Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus ingredients

• 4 count Salmon fillets, skin on or off
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 bunch (1 lb) Asparagus spears, trimmed
• 1 tbsp Olive oil
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Unsalted butter
• 2 cloves Garlic, minced
• 0.5 cup Dry white wine (or chicken broth)
• 0.25 cup Heavy cream
• 2 tbsp Fresh lemon juice
• 2 tbsp Fresh dill, chopped
• 0.25 tsp Salt
• 0.125 tsp Black pepper

How to make Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus

1. Pat the 4 salmon fillets dry thoroughly with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper, ensuring an even coating.
2. Preheat a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat for 3-4 minutes. Add 2 tablespoons olive oil to the hot skillet, ensuring it shimmers before adding the fish.
3. Carefully place salmon fillets skin-side down in the hot skillet, ensuring they are not overcrowded. Sear for 4-5 minutes without moving until the skin is crispy and golden brown.
4. While the salmon sears, toss the trimmed 1 pound asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
5. Flip the salmon fillets to the flesh side, then immediately transfer the skillet to an oven preheated to 400°F (200°C) along with the baking sheet of asparagus. Bake for 6-10 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the asparagus is tender-crisp.
6. While the salmon and asparagus finish baking, prepare the sauce. In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
7. Pour in 1/2 cup dry white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it reduce by half, about 3-4 minutes.
8. Stir in 1/4 cup heavy cream and 2 tablespoons fresh lemon juice. Simmer gently for 2-3 minutes until the sauce slightly thickens. Remove from heat and stir in 2 tablespoons fresh chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste the sauce and adjust seasoning as needed.
9. Remove salmon and asparagus from the oven. Let the salmon rest for 2-3 minutes before serving to allow the juices to redistribute and keep the fish moist.
10. Divide the salmon and asparagus among plates. Spoon the warm lemon-dill sauce generously over the salmon and serve immediately.

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