Pan-seared Salmon with Asparagus for #WeekdaySupper
You can never have too many main course recipes, so give Pan-seared Salmon with Asparagus for #WeekdaySupper a try. This recipe makes 4 servings with 295 calories, 28g of protein, and 17g of fat each. For $4.8 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 367 would say it hit the spot. If you have ground pepper, sour cream, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by Magnolia Days. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 100%, this dish is amazing. Similar recipes include Lemon-Garlic Pan-Seared Salmon and Asparagus, Pan-seared salmon with brown butter lime sauce and roasted asparagus, and Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 pounds fresh asparagus spears
½ teaspoon dijon mustard
Fresh dill fronds for garnish
2 tablespoons finely chopped fresh dill
1 small garlic clove pressed or finely chopped
Fresh ground pepper
Kosher salt
1 to 2 tablespoons olive oil
4 skinless salmon filets (4 to 6 ounces each)
½ cup sour cream
Equipment:
oven
baking sheet
paper towels
frying pan
bowl
Cooking instruction summary:
Preheat the oven to 400F.Break off and discard the tough woody ends of the spears. Place asparagus on a rimmed baking sheet. Drizzle with olive oil and toss to coat asparagus. Arrange asparagus in a single layer. Sprinkle with salt and pepper. Roast until crisp-tender, about 15 minutes.Heat oil in a large skillet over medium-high heat until hot but not smoking.Dry salmon filets with paper towels and season with salt and pepper. Place salmon top side down in the skillet. Cook 2 filets at a time if needed to allow spacing between filets in the pan in order for them to sear properly.Cook salmon for 2 to 3 minutes until edges are browned. Flip salmon and cook 2 to 3 minutes until the center is opaque or to desired doneness.Stir together sour cream, dill, garlic, mustard, salt, and pepper in a small bowl until combined. Serve immediately or make the sauce a day in advance and chill until serving.Divide asparagus and arrange on the center of four plates. Set a salmon filet on top of each. Put a dollop of dill sauce over filets or serve on the side. Garnish with fresh dill fronds if desired.
Step by step:
1. Preheat the oven to 400F.Break off and discard the tough woody ends of the spears.
2. Place asparagus on a rimmed baking sheet.
3. Drizzle with olive oil and toss to coat asparagus. Arrange asparagus in a single layer. Sprinkle with salt and pepper. Roast until crisp-tender, about 15 minutes.
4. Heat oil in a large skillet over medium-high heat until hot but not smoking.Dry salmon filets with paper towels and season with salt and pepper.
5. Place salmon top side down in the skillet. Cook 2 filets at a time if needed to allow spacing between filets in the pan in order for them to sear properly.Cook salmon for 2 to 3 minutes until edges are browned. Flip salmon and cook 2 to 3 minutes until the center is opaque or to desired doneness.Stir together sour cream, dill, garlic, mustard, salt, and pepper in a small bowl until combined.
6. Serve immediately or make the sauce a day in advance and chill until serving.Divide asparagus and arrange on the center of four plates. Set a salmon filet on top of each. Put a dollop of dill sauce over filets or serve on the side.
7. Garnish with fresh dill fronds if desired.
Nutrition Information:
covered percent of daily need
