Ingredients
Protein
- 1-pound salmon fillet, cut into 2-3 fillets
Vegetables
- 1 bunch asparagus, trimmed
Fat and Flavorings
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest and juice of 1/2 lemon
- Salt and cracked black pepper to taste
Instructions
- Heat the pan: Heat a tablespoon of butter and a tablespoon of olive oil in a large pan over medium-high heat. Wait until the pan is hot and the butter has fully melted.
- Cook salmon and asparagus: Add the salmon fillets and trimmed asparagus to the pan. Season them with salt and cracked black pepper. Cook for about 3-4 minutes on one side without disturbing to get a nice sear.
- Flip and continue cooking: Carefully flip the salmon fillets and asparagus, cooking for another 3-4 minutes on the other side until the salmon is cooked through and the asparagus is tender-crisp.
- Add garlic and lemon zest: Add the minced garlic and lemon zest to the pan. Cook for 1-2 minutes or until the garlic begins to brown and release its aroma, stirring gently to combine flavors.
- Finish with lemon juice: Turn off the heat and squeeze the juice of half a lemon over the salmon and asparagus. Toss lightly to coat everything in the bright, tangy sauce.
Notes
- Trim the woody ends of asparagus before cooking for best texture.
- Use fresh lemon zest and juice to maximize lemon flavor.
- Cook salmon until opaque and flakes easily with a fork for perfect doneness.
- Can easily double the recipe; just use a larger pan to maintain even cooking.
- Serve with rice, quinoa, or crusty bread to soak up the lemon garlic sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
