Skillet Baked Salmon with Lemon Garlic Butter and Spring Asparagus
prep 10 min.
ready 25 min.
serves 2
Fishing season is just around the corner. I’m a trout fisherman and prefer to fish with a fly rather than a worm. I catch and release when I am fishing so I almost never bring fish home. My wife, as well as the rest of my family, think I never catch any fish. I do. I just like to release them so they can get bigger and become more fun to catch. Plus, I like the taste of salmon over trout anyway. This being said, I purchased a nice piece of Atlantic salmon so at least we can have fresh fish in the house every once and a while.
This salmon fillet was super fresh and was simple to cook. I cut it in half for my wife and me. There are numerous ways to prepare fillets. I decided to bake them with a butter garlic sauce in a stainless steel skillet. Also, I garnished them with fresh herbs from the local farmers market. I added fresh asparagus for a great side dish. It’s one of the spring’s first vegetables to be in season and makes a delicious addition to the recipe. You can’t go wrong with salmon, fresh herbs, and asparagus. Give it a try!
Ingredients
• 1 lb. salmon fillet
• 1 Tbsp fresh parsley (I used Italian parsley.), chopped
• 2 garlic cloves, minced
• 1/2 tsp salt (I used sea salt.)
• 2 Tbs. chicken stock
• 1/8 tsp black pepper, ground
• 2 Tbs light olive oil
• juice of 1 fresh lemon
• 1/2 lemon, sliced for garnish
Instructions
Preheat the oven to 450° F.
1. In a small saucepan, melt 3 Tbs. butter over low heat.
2. Slice salmon into 2 portions and arrange them in a skillet keeping salmon skin-side-down. Put a coat of cooking spray on the skillet.
3. Place asparagus on both the sides and middle of the salmon slices.
4. Add two Tbs. chicken stock to the pan.
5. Sprinkler with garlic, salt, and pepper.
6. Bake at 450°F for 15 min on a center rack or until just cooked through and flaky. You don’t want to over-cook.
7. Remove from oven and transfer to plates. Sprinkle fresh parsley over the top. Squeeze on additional juice from 1/2 lemon.
Optional: Grate fresh Parmesan cheese over the top of the asparagus and add chopped dill when in season.
Serve immediately.
Skillet baked salmon with lemon garlic butter and spring asparagus
Ingredients
- 1 lb. salmon fillet
- 2 cloves garlic fresh/minced
- 1/2 tsp. salt sea salt
- 2 Tbs. stock chicken
- 1/8 tsp. black pepper ground
- 2 Tbs. olive oil light
- 1 lemon juice / fresh
- 1/2 lemon sliced / garnish
Instructions
-
Preheat the oven to 450° F.
-
Slice salmon into 2 portions and arrange them in a skillet keeping salmon skin-side-down. Put a coat of cooking spray on the skillet.
-
Place asparagus on both the sides and middle of the salmon slices.
-
Add two Tbs. chicken stock to the pan.
-
Sprinkler with garlic, salt, and pepper.
-
Bake at 450°F for 15 min on a center rack or until just cooked through and flaky. You don’t want to over-cook.
-
Remove from oven and transfer to plates. Sprinkle fresh parsley over the top. Squeeze on additional juice from 1/2 lemon.
-
Serve immediately.
Recipe Notes
Grate fresh Parmesan cheese over the top of the asparagus and add chopped dill when in season.
