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Easy One-Pan Crispy Salmon with Asparagus and Lemon Herb Butter

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A quick and easy one-pan meal featuring crispy skin salmon, roasted asparagus, and a bright lemon herb butter, perfect for busy weeknights.

Ingredients

Scale
  • 2 skin-on salmon fillets, about 6 ounces (170g) each
  • 1 bunch asparagus, trimmed (about 1 pound or 450g)
  • 3 tablespoons unsalted butter, softened
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. In a small bowl, combine softened butter, lemon zest and juice, chopped parsley, chopped thyme, and minced garlic. Mix until smooth and set aside.
  2. Trim woody ends from asparagus and pat dry with a paper towel.
  3. Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
  4. Heat a large non-stick or cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  5. Place salmon fillets skin side down in the hot pan. Press gently with a spatula or tongs to ensure even contact. Cook without moving for 5-6 minutes until skin is golden brown and crispy.
  6. Flip salmon fillets over gently. Scatter trimmed asparagus around the salmon in the same pan and season lightly with salt and pepper.
  7. Spoon the prepared lemon herb butter over salmon and asparagus. Let the butter melt and coat everything.
  8. Continue cooking for another 3-4 minutes until salmon is cooked through (internal temperature 120°F/49°C) and asparagus is tender-crisp.
  9. Remove from heat and tent loosely with foil for 2 minutes to let juices redistribute.
  10. Plate salmon and asparagus, spooning any pan juices over the top. Serve immediately.

Notes

Pat salmon skin very dry before seasoning to ensure crispiness. Use a hot pan with enough oil to coat the surface but not drown the fish. Press fillets gently after placing skin-side down to prevent curling. Do not move salmon too soon to allow skin to crisp. If asparagus is not tender after cooking, steam it briefly in the pan with a splash of water. Use a thermometer to check salmon doneness (120-125°F for medium). For dairy-free version, substitute butter with plant-based alternative or olive oil and increase lemon juice slightly.

Nutrition

Keywords: salmon, crispy salmon, asparagus, lemon herb butter, one-pan meal, quick dinner, healthy dinner, weeknight dinner

Find it online: https://cooksybite.com/easy-one-pan-crispy-salmon-with-asparagus-and-lemon-herb-butter-recipe-for-perfect-weeknight-dinner/