Pan-Seared Salmon Steak with Asparagus
A perfectly seared salmon steak with crispy skin, served with asparagus and garlic in the same pan. Finished with a drizzle of lemon-infused butter.
- Time
- 25 min
- Serving
- 713 kcal
- Ingredients
- ≈ $7.63
- Protein
- 49 g
Ingredients
- 1 Salmon steakpack 500 g ≈ $12.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 220 g
- 2 Asparaguspack 400 g ≈ $4.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 180 g
- 3 Butterpack 180 g ≈ $1.58 15 g
- 4 Olive oil 10 ml
- 5 Lemon≈ $4.70 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
Pat the salmon1 dry with paper towels, season generously with salt and pepper. Trim and wash the asparagus2, snap off the tough ends, and slice the garlic6 into thin slivers.
Heat a 9.5-inch (24 cm) skillet over medium heat with 1 tablespoon olive oil and ½ tablespoon butter3.
Place the salmon1 skin-side down in the pan and sear for 5 minutes until the skin is golden and crispy.
Flip the salmon1, add the asparagus2 and garlic6, and season with salt. Cook for another 3 minutes until the fish is opaque and the asparagus is tender-crisp.
Add the remaining ½ tablespoon butter3 and the juice of half a lemon5, spooning the melted butter over the fish for 1 minute.
Transfer the salmon1 and asparagus2 to a plate, drizzle with the pan sauce, and serve with a 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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