15-Minute Pan-Seared Salmon with Asparagus
A incredibly fast, healthy, and flavorful meal featuring perfectly pan-seared salmon alongside tender-crisp garlic asparagus. Ready start-to-finish in just 15 minutes!
Ingredients
- 2 salmon fillets approx. 6 oz / 170g each, skin-on or skinless
- 1 bunch asparagus about 1 lb / 450g, tough ends trimmed
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1/2 lemon cut into wedges
- Optional: Fresh dill or parsley chopped (for garnish)
Instructions
- Pat the salmon fillets completely dry with paper towels (especially the skin, if using). Season generously with salt and pepper. Trim the tough woody ends from the asparagus stalks.
- Heat 1 tbsp olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Carefully place salmon fillets in the hot pan. If using skin-on, place skin-side down. Sear for 4-6 minutes without moving, until the skin is crispy and releases easily (or the bottom is well-seared if skinless).
- Flip the salmon and cook for another 2-4 minutes on the second side, depending on thickness and desired doneness (less time for medium-rare). Remove salmon from the skillet and set aside.
- Reduce heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn). Add the trimmed asparagus to the skillet, season with salt and pepper.
- Sauté the asparagus, tossing occasionally, for 3-5 minutes until tender-crisp (bright green with a slight bite).
- Serve the pan-seared salmon immediately alongside the garlic asparagus. Squeeze fresh lemon juice over both. Garnish with optional fresh dill or parsley if desired.
Notes
- For crispy skin, make sure your pan is hot and the skin is dry.
- Medium-rare salmon is about 125–130°F—use a meat thermometer if unsure.
- Adjust asparagus cook time depending on thickness.
- If using frozen salmon, thaw completely and pat dry before cooking.
- Add lemon zest for a citrusy punch without added juice.
- Garlic can burn quickly—only sauté for 30 seconds.