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one ordinary dinner plate with several large skinless salmon bites showing golden seared faces and tender pink cut edges beside short green asparagus pieces in a light glossy garlic-butter coating, with no whole fillet, fish skin, breadcrumbs, beans, lemon wedges or garnish
Andre Lewis

Garlic Butter Salmon and Asparagus Skillet

Cut the salmon into generous bites and leave them alone long enough to form a browned face before turning. Small asparagus pieces can steam in the same skillet while the cooked fish waits on a plate. Lower the heat before adding garlic and butter so the garlic softens without scorching in the pan's remaining heat. Return the salmon gently and spoon the lemon butter around it, keeping the pieces intact instead of stirring them until they flake into the vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs skinless boneless salmon cut into 1 1/2-inch pieces
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb asparagus woody ends trimmed and stalks cut into 2-inch pieces
  • 1/4 cup water
  • 3 tbsp unsalted butter
  • 3 garlic cloves finely minced
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest

Method
 

  1. Pat salmon pieces dry and season with 1/2 teaspoon salt and pepper. Heat oil in a 12-inch nonstick or well-seasoned skillet over medium-high heat.
  2. Arrange salmon in one layer and cook for 3 to 4 minutes without moving, then turn carefully and cook for 1 to 2 minutes more until the thickest pieces reach 145°F. Transfer to a clean plate.
  3. Add asparagus, water and remaining salt to the skillet. Cover and steam over medium heat for 3 to 4 minutes until crisp-tender, then uncover and evaporate remaining water for 1 minute.
  4. Lower heat to low, add butter and garlic and stir around the asparagus for 30 to 45 seconds. Stir in lemon juice and zest.
  5. Return salmon gently and warm for 1 minute, spooning the lemon butter over the fish without breaking it apart. Divide salmon and asparagus evenly among 4 plates.