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

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

• 2 6-oz fillets salmon fillets, skin-on or off
• 1 bunch (about 1 lb) asparagus spears, tough ends trimmed
• 3 tbsp olive oil
• 1 medium lemon
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1/4 cup chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper

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

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the 1 bunch of trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer and roast in the preheated oven for 10-12 minutes, or until tender-crisp.
2. While the asparagus roasts, pat the 2 salmon fillets very dry with paper towels to ensure a crispy skin if keeping it on, and better searing for either. Season both sides of the salmon generously with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
3. Heat an oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. Once shimmering, carefully place the salmon fillets skin-side down (if applicable) into the skillet.
4. Sear the salmon for 3-4 minutes until the skin is golden brown and crisp, or until the bottom half of the fillet turns opaque if cooking skinless. Gently flip the fillets using a fish spatula.
5. Transfer the skillet to the preheated oven along with the asparagus. Cook for an additional 4-6 minutes, or until the internal temperature of the thickest part of the salmon reaches 145°F (63°C) and it flakes easily with a fork.
6. While the salmon finishes, remove the skillet from the oven and carefully transfer the cooked salmon to a plate, tenting it loosely with foil to rest. Return the skillet to medium-low heat on the stovetop.
7. Add 1 tablespoon of unsalted butter to the skillet, allowing it to melt. Stir in the 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn the garlic. Pour in 1/4 cup of chicken or vegetable broth and the juice of 1/2 a lemon, scraping up any browned bits from the bottom of the pan.
8. Let the sauce simmer gently for 1-2 minutes until it slightly thickens. Remove the skillet from the heat and stir in 2 tablespoons of fresh chopped dill. Taste the sauce and adjust seasoning with salt and pepper if needed.
9. Serve the pan-seared salmon immediately with the roasted asparagus and spoon the warm lemon-dill sauce generously over the top of each fillet.

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