Pan-Seared Salmon with Roasted Asparagus and Lemon-Caper ButterIngredients:
For the Salmon:
4 (6-ounce) salmon fillets, skin-on 1 tablespoon olive oil Salt and freshly ground black pepperFor the Asparagus:
1 pound asparagus, trimmed 2 tablespoons olive oil Salt and freshly ground black pepperFor the Lemon-Caper Butter:
1/2 cup unsalted butter, softened 2 tablespoons lemon juice 1 tablespoon capers 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepperInstructions:
1.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2.
To prepare the asparagus, toss with olive oil, salt, and pepper.
Spread on a baking sheet and roast in the preheated oven for 10-15 minutes, or until tender and slightly browned.
3.
While the asparagus is roasting, prepare the salmon.
Season the fillets with salt and pepper.
Heat the olive oil in a large skillet over medium heat.
4.
Once the oil is hot, place the salmon fillets in the skillet, skin-side down.
Cook for 3-4 minutes, or until the skin is crispy.
5.
Carefully flip the fillets and cook for an additional 2-3 minutes, or until cooked through (the internal temperature should reach 145 degrees Fahrenheit or 63 degrees Celsius).
6.
To make the lemon-caper butter, combine the butter, lemon juice, capers, salt, and pepper in a small bowl.
Mix until well combined.
7.
Remove the salmon and asparagus from the heat.
Serve the salmon topped with the roasted asparagus and a generous drizzle of the lemon-caper butter.
Tips:
For a richer flavor, use wild-caught salmon.
If you don’t have capers, you can substitute chopped parsley or dill.
Serve the salmon with a side of your favorite rice or pasta.

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