5Pan-Seared Salmon with Lemon-Dill Asparagus
This simple, fresh salmon dish comes together quickly for a delightful weeknight meal.
How to make it
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.
- 2
Trim the woody ends off the asparagus spears. Toss the asparagus with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper on the prepared baking sheet. Roast for 10 minutes until tender-crisp.
- 3
While the asparagus roasts, pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- 4
Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down in the skillet. Cook for 4 to 6 minutes until the skin is crispy and golden.
- 5
Flip the salmon fillets and continue to cook for another 3 to 5 minutes, or until cooked through to your liking. Squeeze half of the lemon juice over the cooked salmon.
- 6
Remove the roasted asparagus from the oven. Toss it with the fresh chopped dill and the remaining lemon juice. Serve the pan-seared salmon immediately alongside the lemon-dill asparagus.
