Easy Pan Seared Salmon with Asparagus ready to serve
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5 from 1 vote

Easy Pan Seared Salmon with Asparagus Recipe

Easy Pan Seared Salmon with Asparagus and tasty herb dressing is healthy and delicious! And, you can have this simple dinner on the table in under 20 minutes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Keyword: healthy seafood recipes, salmon recipes
Servings: 2 servings
Calories: 334kcal
Author: Sharon Rigsby


  • 2 4-6 oz fresh salmon fillets skin removed
  • 1/4 cup olive oil divided
  • 1 Tbsp unsalted butter
  • 8 asparagus spears trimmed (thicker spears work best for this recipe)*
  • 4 tsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1 shallot minced
  • 2 tsp fresh basil minced
  • Kosher salt and ground black pepper


  • Add one tablespoon of olive oil to a large skillet over medium-high heat.
  • While the pan is heating, dry the salmon fillets with a paper towel. (This helps ensure they get a good sear.) Season the fillets on both sides with salt and pepper.
  • When the pan is hot, add the fillets and cook for approximately 4-5 minutes or until they are brown and crispy on the first side. Use a pancake turner and carefully flip the fillets over. Reduce the heat to medium and, depending on the thickness of the fillets, cook for an additional 3-5 minutes. Check the fillets every minute or so by piercing it with a fork until the thickest part flakes through the entire thickness.
  • Remove the pan from the heat and transfer the fillets to a serving platter. Cover loosely with foil or a pan lid to keep warm.
  • Use a paper towel and carefully wipe out the pan. Add one tablespoon butter to the pan and when it is melted, add the asparagus in a single layer. Sprinkle with a pinch of salt.
  • Cover and cook the asparagus on medium for about 5 minutes or until they are bright green and just starting to get tender. Uncover and increase the heat to medium-high. Cook the spears, occasionally turning, for another 2-3 minutes or until they are crisp-tender.
  • While the asparagus is cooking, add three tablespoons of oil, lemon juice, shallots, basil, mustard and a pinch of salt and pepper to a small mason jar and shake well.
  • Add the asparagus to the platter with the fish, drizzle the dressing on the fish and serve immediately.


*To trim your asparagus, simply bend it to snap off the tough woody end where it meets the tender stalk.


Calories: 334kcal | Carbohydrates: 3g | Protein: 18g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 59mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 26.4mg | Calcium: 10mg | Iron: 0.9mg