Pan-Seared Salmon with Butter Lemon Asparagus

Ingredients

• 2 fillets (12 oz total, 340 g) skin-on salmon340 g
• 1 tbsp15 mlolive oil
• 1/2 tsp3 gsalt
• 1/4 tsp1 gblack pepper

• 1 bunch (450 g) asparagus, woody ends trimmed450 g
• 2 tbsp30 gbutter
• 1 lemon, halved1 lemon
• 1 tbsp15 mlcapers, rinsed
• 1 tbsp15 mlchopped fresh dill or parsley

Method

1. Pat the salmon fillets completely dry and season the skin side with salt. Heat the oil in a heavy skillet over medium-high until it shimmers.
2. Place the salmon skin-side down and press gently for 10 seconds. Cook for 4 minutes without moving it.
3. Flip and cook for 2–3 minutes more, until the salmon flakes but the center is still slightly translucent. Take it off the heat and let it rest in the pan.
4. In the same pan, add the butter and the asparagus. Cook for 3–4 minutes, rolling the spears, until bright green and just tender.
5. Add the capers, the juice of one lemon half and the dill. Swirl the pan to emulsify the butter into a sauce.
6. Squeeze the other lemon half over the salmon and serve the asparagus and pan sauce alongside.

Chef's notes

• Dry skin plus a hot pan equals a crackle. Moisture is the enemy.
• Take the salmon off before you think it is done — it keeps cooking in the residual heat.
• No asparagus? Use broccolini or green beans.