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Spring whispers of fresh flavors and lighter textures, and what better way to celebrate the season than with a stunning plate of pan-seared salmon with lemon dill sauce and asparagus? This dish is a symphony of simplicity, bursting with the vibrant essence of spring. It's perfect for a weeknight meal or an intimate dinner party, leaving you with plenty of time to savor the company and the beautiful flavors.
Ingredients:
- 2 skin-on salmon fillets (around 6 oz each)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 lemon, zested and juiced
Equipment:
Instructions:
- Prep the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
- Heat the Skillet: Heat the olive oil over medium-high heat in your trusty cast-iron skillet. Let the oil shimmer, indicating it's hot enough for searing.
- Sear the Salmon (Skin-Side Down): Carefully place the salmon fillets, skin-side down, in the hot skillet. Resist the urge to move them around! Let them sizzle and sear undisturbed for 4-5 minutes, allowing the skin to become crispy and golden brown.
- Flip and Cook Through: Gently flip the salmon fillets using your fish spatula. Cook for another 3-4 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
- Prep the Asparagus: While the salmon finishes cooking, toss the asparagus spears in a touch of olive oil and season with salt and pepper.
- Make the Lemon Dill Sauce: In a small bowl, whisk together the softened butter, chopped dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Plate and Serve: Transfer the cooked salmon fillets to serving plates. Arrange the asparagus spears alongside and spoon the vibrant lemon dill sauce over the salmon. Garnish with a sprinkle of fresh dill for an extra pop of color and flavor.
Tips:
- To achieve perfectly crispy skin, ensure your skillet is hot enough before adding the salmon. Don't overcrowd the pan – cook the salmon in batches if necessary.
- Unsure about the doneness of your salmon? Gently press the center with your finger. If it feels firm but slightly yields, it's perfectly cooked.
- This recipe is easily adaptable. Don't have fresh dill? Chopped fresh parsley or chives can be substituted.
- Elevate this dish further by serving it over a bed of lemon couscous or fluffy white rice.
Springtime Elegance on a Plate
This pan-seared salmon with lemon dill sauce and asparagus is a delightful display of spring flavors. It's a well-balanced and healthy dish that's sure to impress your guests. So, fire up your cast-iron skillet, embrace the fresh flavors of the season, and create a culinary masterpiece in your own home kitchen!
Spring whispers of fresh flavors and lighter textures, and what better way to celebrate the season than with a stunning plate of pan-seared salmon with lemon dill sauce and asparagus? This dish is a symphony of simplicity, bursting with the vibrant essence of spring. It's perfect for a weeknight meal or an intimate dinner party, leaving you with plenty of time to savor the company and the beautiful flavors.
Ingredients:
- 2 skin-on salmon fillets (around 6 oz each)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 lemon, zested and juiced
Equipment:
Instructions:
- Prep the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
- Heat the Skillet: Heat the olive oil over medium-high heat in your trusty cast-iron skillet. Let the oil shimmer, indicating it's hot enough for searing.
- Sear the Salmon (Skin-Side Down): Carefully place the salmon fillets, skin-side down, in the hot skillet. Resist the urge to move them around! Let them sizzle and sear undisturbed for 4-5 minutes, allowing the skin to become crispy and golden brown.
- Flip and Cook Through: Gently flip the salmon fillets using your fish spatula. Cook for another 3-4 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
- Prep the Asparagus: While the salmon finishes cooking, toss the asparagus spears in a touch of olive oil and season with salt and pepper.
- Make the Lemon Dill Sauce: In a small bowl, whisk together the softened butter, chopped dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Plate and Serve: Transfer the cooked salmon fillets to serving plates. Arrange the asparagus spears alongside and spoon the vibrant lemon dill sauce over the salmon. Garnish with a sprinkle of fresh dill for an extra pop of color and flavor.
Tips:
- To achieve perfectly crispy skin, ensure your skillet is hot enough before adding the salmon. Don't overcrowd the pan – cook the salmon in batches if necessary.
- Unsure about the doneness of your salmon? Gently press the center with your finger. If it feels firm but slightly yields, it's perfectly cooked.
- This recipe is easily adaptable. Don't have fresh dill? Chopped fresh parsley or chives can be substituted.
- Elevate this dish further by serving it over a bed of lemon couscous or fluffy white rice.
Springtime Elegance on a Plate
This pan-seared salmon with lemon dill sauce and asparagus is a delightful display of spring flavors. It's a well-balanced and healthy dish that's sure to impress your guests. So, fire up your cast-iron skillet, embrace the fresh flavors of the season, and create a culinary masterpiece in your own home kitchen!
