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Salmon with Asparagus and Lemon Sauce Recipe

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4.4 from 56 reviews

A vibrant and healthy Salmon with Asparagus and Lemon Sauce recipe featuring pan-seared salmon fillets, tender asparagus, and a zesty lemon butter sauce, complemented by a fresh cherry tomato and red onion salad.

  • Total Time: 27 minutes
  • Yield: 1 serving

Ingredients

Salmon and Sauce

  • 2 salmon fillets
  • Salt and black pepper (to taste)
  • 1 tsp olive oil
  • 2 cloves garlic (minced)
  • 1/2 cup low-sodium vegetable broth
  • 2 tbsp butter
  • 1/2 lemon (juiced)
  • 1 tbsp hot sauce
  • 1 tbsp parsley (finely chopped)
  • Slices of lemon (for garnish)

Vegetables

  • 2 bunches asparagus (rinsed and trimmed)
  • 1 cup cherry tomatoes (halved)
  • 1/2 small red onion (finely chopped)
  • 1 tsp olive oil
  • Salt and black pepper (to taste)

Instructions

  1. Prepare Tomato Salad: In a medium bowl, combine the cherry tomatoes, finely chopped red onion, 1 teaspoon olive oil, salt, and black pepper. Mix well and set aside to allow flavors to meld.
  2. Season Salmon: Pat the salmon fillets dry and season both sides with salt and black pepper. Allow them to rest while preparing other ingredients.
  3. Blanch Asparagus: Bring a pot of water to a boil over medium-high heat. Add the rinsed and trimmed asparagus and boil for 2-3 minutes until just tender. Immediately transfer to an ice bath to halt cooking, then drain and set aside.
  4. Pan-Sear Salmon: Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook salmon fillets until golden brown on both sides, approximately 8-10 minutes total depending on thickness. Remove salmon from skillet and set aside.
  5. Make Lemon Garlic Sauce: In the same skillet, add minced garlic and sauté briefly until fragrant. Pour in the vegetable broth and bring to a simmer. Stir in butter until melted, then add lemon juice, hot sauce, and chopped parsley. Mix well to combine flavors.
  6. Toss Asparagus in Sauce: Add blanched asparagus to the skillet, tossing them in the lemon garlic sauce for 2-3 minutes to warm and absorb flavor.
  7. Reheat Salmon: Return the cooked salmon fillets to the skillet with asparagus and sauce, reheating gently for 1-2 minutes before removing from heat.
  8. Assemble and Garnish: Divide the salmon, asparagus, and tomato salad onto plates or into meal prep containers. Garnish with fresh lemon slices. Store leftovers in the refrigerator for up to 3-4 days.

Notes

  • Blanching the asparagus preserves its bright color and crisp texture.
  • Using low-sodium vegetable broth keeps the dish heart-healthy and allows better control over salt levels.
  • Adjust hot sauce quantity to taste for desired spice level.
  • This recipe is ideal for meal prep and keeps well refrigerated for several days.
  • Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safety and optimal texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://allyumcooks.com/salmon-with-asparagus-and-lemon-sauce-recipe/