Pan Seared Salmon with Asparagus and Cherry Tomatoes
Prep time: 10 minutes
Cook time: 20 minutes
The mighty salmon is the holy grail of protein and there is nothing worse than a dry piece of fish. All you need is one simple technique and you’ll have a beautifully cooked salmon fillet each and every time. You need a non-stick pan, high heat, and a careful eye for a restaurant-worthy salmon. Start with the skin-side up and flip when a golden crust forms. Cook on the opposite side until the skin crisps and the salmon flakes easily with a fork. Et voilá – perfectly cooked salmon. We’re pairing it with simple steamed asparagus and an herby cherry tomato salad.
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 lemon, thinly sliced
- 1 pound asparagus, trimmed and sliced into thirds
- 3 cups cherry tomatoes, halved
- ¼ cup fresh basil, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- Heat the olive oil in a large sauté pan over medium heat. Add the salmon skin-side up, lemon slices, and garlic cloves. Generously season the salmon with salt and pepper to taste.
- Cook, occasionally pressing down the salmon with a spatula to ensure a crust forms, until the salmon releases from the pan with no resistance, around 3-4 minutes. Flip and cook for another 3 minutes, just until the skin crisps and the salmon starts to flake easily.
- In the meantime, steam the asparagus until tender, around 6-8 minutes. Generously season with salt and pepper.
- In a medium bowl, combine cherry tomatoes, basil, extra-virgin olive oil, and balsamic vinegar. Season with salt and pepper and toss everything together.
- Serve the crispy salmon alongside the steamed asparagus and cherry tomato salad. Enjoy!
Nutritional Information (per serving)