Pan-seared Salmon with Lemon Butter Sauce and Asparagus

Now, let’s talk about the pan-searing process. It’s a bit like introducing your salmon to a hot, sizzling dance floor. As it meets the blistering skillet, a harmonious sizzle ensues, creating a symphony of sear that promises a crispy skin and tender, coral-hued flesh within. The salmon, it seems, knows how to strut its stuff.

As we turn our attention to the asparagus, it’s as if we’ve invited the green fairy to our gastronomic soirée. These slender spears, vibrant and crisp, bring a dash of elegance to the plate. They’re the sophisticated guests at a lively party, the Fred Astaires of the vegetable world, performing a delicate choreography of taste and texture.

But no soirée is complete without a charismatic host, and that, dear readers, is the Lemon Butter Sauce. It’s a saucy character, a blend of citrusy zing and buttery richness that coats the salmon and asparagus like a benevolent guardian, enhancing their flavors and introducing them to a world of creamy dreams.

A dish that’s sure to impress with its symphony of flavours, yet is astonishingly quick to prepare.

Ingredients:

• 2 salmon fillets, skin-on
• 1 bunch of fresh asparagus
• 3 tbsp butter, divided
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, finely chopped
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Prep Ahead: Start with your mise en place. Clean and trim the asparagus. Pat the salmon fillets dry with paper towels. Have your seasonings and other ingredients at hand.
2. Sear the Salmon: Heat olive oil in a non-stick skillet over medium-high heat. Season the salmon with salt and pepper. Place them skin-side down in the hot skillet. Cook for about 4-5 minutes without moving, allowing a crust to form. Flip and cook for an additional 2-3 minutes until the salmon is cooked but still slightly pink in the centre. Remove from pan and set aside.
3. Asparagus Magic: In the same pan, melt 1 tbsp of butter. Toss in the asparagus, season with salt and pepper, and sauté for 3-4 minutes until bright green and tender-crisp. Transfer to a serving plate.
4. Lemon Butter Sauce: In the same skillet, add the remaining butter. Once melted, stir in the garlic, letting it sizzle but not brown. Add the lemon zest and juice, stirring and letting the sauce reduce slightly. Season with salt, pepper, and half the parsley.
5. Serve in Style: Lay the seared salmon atop the asparagus on your serving plate. Drizzle with the lemon butter sauce, garnish with the remaining parsley, and serve immediately.

The beauty of this dish lies not only in its rich flavours but also in its vibrant presentation. The key here is to use techniques that offer the most flavour in the least amount of time. So, the next time you’re racing against the clock yet desire something exquisite, remember that with the right tricks up your sleeve, a gourmet dish is only 30 minutes away.