Seared Salmon with Lemon Asparagus
Nutritional Information
Simple pan-seared salmon paired with roasted asparagus and fresh lemon. Uses the salmon's own fat for cooking — no added oils required.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh wild salmon fillet
- 8 spears asparagus, woody ends trimmed
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill, chopped
- 1 pinch sea salt (optional)
Preheat oven to 425°F (220°C). Arrange asparagus on a baking sheet and roast 10–12 minutes until tender.
While asparagus roasts, score skin of salmon lightly. Place salmon skin-side down in a cold nonstick or well-seasoned cast-iron skillet and set over medium heat — sear without added oil; the salmon will release its own fat.
Cook 4–5 minutes skin-side down until crisp; flip and cook 2–3 minutes until opaque throughout.
Plate salmon with roasted asparagus, drizzle lemon juice and sprinkle dill. Serve warm.
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