One skillet salmon with asparagus in lemon garlic sauce – I can confirm this salmon with lemon, lots of garlic and asparagus is a true winner. Made in one skillet and ready in just 20 minutes! It’s an easy, flavorful and healthy weeknight dinner. Not to mention, cleaning it up is a real breeze! One skillet = minimal clean up. Pretty impressive, right?!
Why this one skillet salmon recipe works
If cooking fish seems intimidating or too over-the-top for a weeknight, worry not. This humble dinner is basically fail proof. Asparagus, a handful of peas and a twist of lemon gives the entire dish a fresh, spring feeling. The pan seared salmon is crispy on the outside, while tender and flakey on the inside, finished with a flavorful garlic sauce. Basically, this dinner has it all.
In case you’re craving a delicious meal at the end of a long day, this salmon skillet is a mighty fine option. It’s healthy and incredibly flavorful, a great way to level up your normal salmon routine.
Helpful tips
- Don’t like asparagus? No problem, spinach, broccoli or kale work just fine.
- Serve with a side of crusty bread, mashed potatoes, steamed rice or crispy garlic potatoes.
How to store leftover lemon garlic salmon
- Fridge: Store leftovers refrigerated in an airtight container for up to 1 day.
- Freezer: Leftovers can also be frozen for up to 3 months.
More delicious one skillet salmon recipes to try
- One Skillet Salmon with Lemon Orzo
- Honey Garlic Salmon and Potato Bake
- One Pot Broccoli Cheddar Salmon Orzo
One Skillet Lemon Garlic Salmon with Asparagus
Ingredients
- 2 skinless salmon fillets - skin removed
- salt - to taste
- black pepper - to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves - minced
- 3.5 ounces asparagus
- 2 ounces green peas - fresh or frozen
- 2 tbsp lemon juice
- ½ tsp lemon zest
- ¾ cup vegetable broth
- 2 tbsp chopped dill
Instructions
- Pat salmon fillets dry and season with salt and pepper on both sides. Squeeze about 1/2 tsp of lemon juice over each fillet.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Place the salmon fillets and cook, undisturbed, for 3 minutes until golden and crispy. Flip and cook for 2 minutes. Remove fillets and set aside.
- Reduce heat to medium and add butter. Add garlic and cook until softened, about 2 minutes. Add asparagus and peas, cook for 2 minutes. Add lemon juice and zest, then deglaze the pan with vegetable broth, scraping up any brown bits on the bottom of the skillet. Bring to a simmer and let reduce by a half, about 5 minutes. Taste test and season with salt and pepper, add more lemon juice if desired.
- Transfer salmon fillets back to the skillet and simmer until warmed through, about 2 minutes. Top with lemon slices and chopped dill. Enjoy.
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