I just realized, despite the fact that I really like to eat fish, it looks like it doesn’t appear very often on my blog. Don’t know why but it’s time to change this and give you a nice salmon recipe.
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?!
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.
Don’t like asparagus? No problem, spinach, broccoli or kale work just fine.
Let’s stay connected! Sign up for my NEWSLETTER to receive the latest recipes.
You need
2 skinless salmon fillets
100 g asparagus
50 g peas, fresh or frozen
4 garlic cloves, finely chopped
2 tbs lemon juice
1/2 tsp zest
2 tbsp olive oil
2 tbs butter
200 ml vegetable stock
sea salt + black pepper
2 tbsp chopped dill
How to
Pat salmon fillets dry and season with salt and pepper on both sides. Squeeze about 1/2 tsp of lemon juice over each fillet, and rub all the flavor in.
Heat the oil in a large non-stick skillet over medium-high heat until hot. Place the salmon fillets flesh side down. Fry, undisturbed, for 3 minutes until gold and crispy.
Flip and fry the other side of each fillet 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, and deglaze the pan with vegetable stock, scraping up any brown bits on the pan. 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 pan and cook until warmed through, another 2 minutes. Top with lemon slices and chopped dill. Serve immediately.
If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table. I’d love to see what you come up with.
