
Spicy Pan-Seared Salmon with Lemon and Asparagus
Yields: 4 servings
Time: 15 minutes prep, 30 minutes cooking, 45 minutes total
INGREDIENTS:
For the salmon
- 2 tablespoons olive oil
- 4 salmon filets, skin removed
- Salt and freshly ground black pepper to taste
- 1/2 lemon, sliced thinly into rounds
- 1/4 teaspoon red pepper flakes, more or less to taste
For the asparagus
- 3 tablespoons butter or ghee
- 1 bunch fresh asparagus, trimmed
- 1/2 lemon, sliced thinly into rounds
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, more or less to taste
PREPARATION INSTRUCTIONS:
- Prepare the pan—Heat olive oil in a large skillet over medium-high heat. When a drop of water sizzles on the pan, it’s good to go.
- Sear the salmon—Pat salmon dry with paper towels and season on both sides with salt and pepper. Place salmon in skillet and let it cook undisturbed until it looks cooked 3/4 of the way—about 3 to 5 minutes. Reduce heat to medium, flip salmon and continue cooking for another 2 to 3 minutes. When salmon flakes easily with a fork, it’s done.
- Meanwhile, cook the asparagus—Melt butter in a large skillet over medium-high heat. Add asparagus and lemon slices, then cover and cook till asparagus is tender—about 5 to 8 minutes. Uncover, add garlic, and cook for another minute. Sprinkle with red pepper flakes and stir or toss to coat evenly.
- Finish and serve—Transfer salmon filets to individual plates and serve with asparagus and lemon slices on the side.
TIPS:
Spice it Up (or Not)—Add more or less red pepper flakes depending on your heat preference. Or leave them out altogether if you prefer.
Give it a Break! Tender asparagus spears will naturally break where the woody ends begin. Just bend a spear till it breaks, then cut the rest to the same length.
Featured Product

GP5 Stainless Steel 8" and 10" Frypan Set | Champagne Handles
Crafted from 5-ply stainless steel and finished with our groundbreaking Infinite8 ceramic nonstick coating, this set is the perfect way to double down on remarkable performance.