Pan-fried lemon salmon with green asparagus

Pan-fried lemon salmon with green asparagus: a quick, fresh recipe with salmon, lemon, butter and olive oil for a light dinner from the pan.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 12 min
• Total time: 17 min
• Calories: 380 kcal per serving
• Protein: 32 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 300 g salmon
• 400 g asparagus
• 1 unwaxed lemon
• 1 tbsp butter
• 1 tbsp olive oil
• 1 pinch of sea salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · grater · spatula

1. Wash the green asparagus and snap or cut off the woody ends. Pat the salmon dry and season with sea salt and pepper.
2. Heat the olive oil in a large frying pan. Lay the salmon in skin side down and fry over a medium to high heat until the skin turns golden.
3. Carefully turn the salmon. Add the green asparagus and butter to the pan and keep frying everything together.
4. Cook until the asparagus is tender-crisp and the salmon is still slightly juicy inside. Squeeze the lemon.
5. Finally, pour the lemon juice over the salmon and asparagus and toss briefly in the pan.
6. Serve hot straight away and finish with a little extra pepper and lemon zest if you like.

Good to know

When it needs to be quick, this pan dish is one of my favourite dinners. Juicy, fresh and pleasantly uncomplicated.

Swaps

Butter → ghee (contains only traces of lactose and can take high heat); salmon → trout (also provides protein and omega-3 fatty acids); green asparagus → broccoli (more fibre and vitamin C); olive oil → avocado oil (mild in flavour and good for frying)

Allergens

Contains fish, and milk from the butter; good for children if the salmon is fully cooked, and the same applies in pregnancy with fresh, thoroughly heated fish.