Pan-Seared Salmon with Asparagus and Lemon-Dill Sauce

This recipe is a quick, easy, and elegant meal perfect for a weeknight dinner or a special occasion. The salmon is pan-seared to crispy perfection, the asparagus is tender-crisp, and the lemon-dill sauce adds a bright, fresh flavor that ties it all together.

Yields: 2 servings Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

• For the Salmon and Asparagus:
  • 2 (6-ounce) salmon fillets, skin on or off
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the Lemon-Dill Sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup chicken broth or fish stock
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon heavy cream (optional, for a richer sauce)
  • Salt and pepper to taste
• Garnish (optional):
  • Lemon wedges
  • Fresh dill sprigs

Instructions:

1. Prepare the Asparagus: Snap off the woody ends of the asparagus. You can either leave them whole or cut them into bite-sized pieces.

2. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

3. Make the Lemon-Dill Sauce: Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it. Pour in the white wine and chicken broth (or fish stock) and bring to a simmer. Let it simmer for a few minutes, until the liquid has reduced slightly. Stir in the lemon juice and dill. If using heavy cream, stir it in now. Season with salt and pepper to taste. Keep the sauce warm over low heat.

4. Cook the Asparagus: Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3-5 minutes, tossing occasionally, until tender-crisp. Season with salt and pepper. Remove from the skillet and set aside.

5. Cook the Salmon: Add the remaining 1/2 tablespoon of olive oil to the same skillet. Place the salmon fillets skin-side down (if using skin-on fillets) in the hot skillet. Sear for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your¹ fillets.

6. Assemble and Serve: Place the cooked asparagus on plates. Top with the pan-seared salmon. Spoon the lemon-dill sauce over the salmon. Garnish with lemon wedges and fresh dill sprigs, if desired.

   
   
   

Tips and Variations:

• For a healthier option, you can steam or roast the asparagus instead of pan-frying it.
• You can substitute other vegetables for asparagus, such as broccoli, green beans, or snap peas.
• If you don't have fresh dill, you can use dried dill. Use about 1 teaspoon of dried dill for this recipe.
• For a richer sauce, you can add a tablespoon of Dijon mustard along with the lemon juice.
• Serve with rice, quinoa, or a side salad for a complete meal.

Enjoy!