lemon garlic salmon

seafood gluten-free 4.9 (187 reviews)
Pan-seared salmon with asparagus and lemon

why we love it

This is our go-to for a fancy-feeling weeknight dinner that's actually deceptively simple. The salmon gets perfectly crispy skin while staying tender inside, all bathed in a glossy lemon-garlic butter sauce. With asparagus roasting alongside, it's a complete meal in under 30 minutes.

prep: 10 min cook: 12-15 min serves 4 difficulty: easy
ingredients
  • for the salmon:
  • 4 salmon fillets (about 6 oz / 170g each), skin-on
  • salt and freshly ground black pepper
  • 2 tbsp olive oil, divided
  • 3 tbsp unsalted butter
  • 4 garlic cloves, thinly sliced
  • ¼ cup (60ml) low-sodium chicken or vegetable broth
  • 2 tbsp fresh lemon juice (about ½ lemon)
  • 1 tsp lemon zest
  • 2 tbsp capers, drained (optional, but delicious)
  • 2 tbsp fresh parsley, chopped
  • for the asparagus:
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 tbsp olive oil
  • salt and pepper
  • lemon wedges for serving

look for salmon fillets of similar thickness so they cook evenly. If your fillets are very thin, reduce cooking time by a minute or two.

method
  1. Preheat oven and prep asparagus: Preheat oven to 400°F (200°C). On a baking sheet, toss asparagus with 1 tbsp olive oil, salt, and pepper. Arrange in a single layer and set aside.
  2. Prepare salmon: Pat salmon fillets completely dry with paper towels (this is crucial for crispy skin). Season the flesh side generously with salt and pepper.
  3. Sear salmon: Heat 1 tbsp olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. When oil is shimmering, place salmon fillets skin-side down. Press gently with a spatula to ensure even contact. Cook undisturbed for 4-5 minutes, until skin is golden and crispy.
  4. Flip and add butter: Carefully flip salmon and add butter and sliced garlic to the skillet. Cook for 1 minute, then transfer the skillet to the preheated oven alongside the asparagus.
  5. Roast: Roast for 4-6 minutes, depending on thickness, until salmon is just cooked through (145°F internal temperature) and asparagus is tender. The asparagus may need a minute or two less; keep an eye on it.
  6. Make the sauce: Carefully remove skillet from oven (handle is hot!). Transfer salmon to a plate and tent loosely with foil. Place skillet back on stovetop over medium heat. Add broth, lemon juice, lemon zest, and capers. Whisk, scraping up any browned bits, and simmer for 1-2 minutes until slightly reduced.
  7. Finish and serve: Remove from heat and stir in parsley. Spoon sauce over salmon and serve immediately with roasted asparagus and lemon wedges.

no oven-safe skillet? after searing, transfer salmon to a baking dish and roast. Make the sauce in the same skillet afterward.

470 kcal per serving 34g protein 8g carbs 32g fat 3g fiber
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