Salmon Steak with Asparagus
Crispy-skinned salmon on one pan with aromatic asparagus and hints of lemon and butter at the finish. Easy to repeat, just follow the steps.
- Time
- 25 min
- Serving
- 713 kcal
- Ingredients
- ≈ $7.63
- Protein
- 49 g
Ingredients
- 1 Salmon steakpack 500 g ≈ $12.00 220 g
- 2 Asparaguspack 400 g ≈ $4.50 180 g
- 3 Butterpack 180 g ≈ $1.60 15 g
- 4 Olive oil 10 ml
- 5 Lemon≈ $4.65 per kg 30 g
- 6 Garlic≈ $10.00 per kg 5 g
- 7 Salt 3 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: pat dry the salmon1 with paper towels, salt and pepper to taste; heat a skillet about 24 cm in diameter over medium heat and melt a little butter3.
Searing the salmon1: fry the salmon skin-side down over medium heat for about 5 minutes, until the flesh at the edges begins to whiten and the skin becomes golden and crispy; flip and fry for another about 2 minutes to finish; doneness — the flesh is white inside and not translucent.
Preparation of asparagus2: rinse the asparagus, trim the lower woody ends.
Sauté the asparagus2: add the asparagus to the skillet with the salmon1 and sauté over medium heat for 3 minutes together with garlic6, until the asparagus is tender but still crisp; salt to taste and stir.
Make the aromatic sauce: add butter3 and lemon5 to the pan beside the fish and asparagus2, baste the fish with the melted butter–lemon juice; warm until the butter melts.
Sauce and flavor: continue frying over medium heat another 1–2 minutes, so the salmon1 is infused with the flavors of the butter3 and lemon5; check that the salmon is fully cooked, but remains juicy.
Serving: remove the skillet from the heat, transfer the salmon1 and asparagus2 to a plate, drizzle with the sauce from the pan; serve with an extra lemon5 wedge.
Tips
- Why it works
- Pat the salmon dry to prevent steam from forming under the skin, which would make it less crispy. Wet skin sticks to the pan and steams instead of browning.
- Substitutions
- Use olive oil instead of butter for sautéing asparagus to save calories; swap lemon juice for vinegar if needed, but reduce to 15g for tang.
- Common mistakes
- Overcooking turns the salmon opaque and dry. Cut into it to check for translucency. Burnt garlic smells acrid; remove it immediately if it darkens.
- Storing and reheating
- Eat fresh or within 1 day. Reheat gently in a pan with a splash of water for 1 minute to avoid drying out.
- Serve with
- Pair with quinoa or roasted potatoes for a balanced dinner. Serve with a simple green salad for extra freshness.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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