Pan-Seared Lemon Herb Salmon with Roasted Asparagus
A vibrant and healthy dinner featuring perfectly seared salmon fillets with a bright lemon-herb crust, paired with tender, caramelized roasted asparagus. This elegant yet simple dish is ready in under 30 minutes, making it ideal for both weeknights and entertaining.
Ingredients
Ingredients
- 4 oz salmon fillets skin-on or skinless, about 1-inch thick
- 1 bunch asparagus woody ends trimmed
- 2 tbsp olive oil divided
- 1 tbsp fresh lemon juice plus lemon wedges for serving
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh dill chopped (or 1 tsp dried)
- 2 cloves garlic minced
- 0.5 tsp salt divided
- 0.25 tsp black pepper freshly ground
- 1 tsp lemon zest from about 1 lemon
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Make-Ahead: The herb mixture can be prepared up to a day in advance. For the best texture, cook the salmon just before serving. Substitutions: Dried herbs can be used (use 1/3 the amount of fresh). If asparagus isn't available, substitute with green beans or broccolini. Serving Suggestion: This dish pairs beautifully with a side of quinoa, brown rice, or a simple green salad.