Skillet-Cooked Salmon with Asparagus

· 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 3 fillets (~1.5 lbs) skinless salmon fillets
• 1 bunch asparagus
• 2 tbsp olive oil
• 1 lemon
• to taste salt
• to taste pepper

Method

1. Pat the salmon fillets dry with paper towels, then season with salt and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 1 min.
3. Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4-5 minutes until edges turn opaque and bottom is golden.
4. Flip fillets carefully using tongs, cook for another 3-4 minutes until internal temperature reaches 125°F for medium doneness.
5. Meanwhile, trim the tough ends from the asparagus and toss with 1 tbsp olive oil, salt, and pepper.
6. Add asparagus to the skillet around the salmon or on a separate pan, cook for 3-4 minutes until tender-crisp.
7. Squeeze lemon juice over salmon and asparagus before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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