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Salmon with Lemon Garlic Butter

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2
Calories 292 kcal

Equipment

  • nonstick skillet or cast-iron skillet

Ingredients
  

Salmon Ingredients
  • (2) 6-ounce salmon filets
  • 1 tablespoon cooking oil
  • salt and pepper to taste
Vegetable Ingredients
  • 8-10 asparagus stalks
  • 1-2 teaspoons cooking oil
  • salt to taste
  • ⅓ cup sun-dried tomatoes
  • ½ cup fresh baby spinach leaves
  • 2 tablespoons pomegranate arils (for garnish)
Garlic Lemon Butter Sauce Ingredients
  • 2 tablespoons butter
  • 1-2 tablespoons minced shallots (or minced purple onion)
  • 1 clove garlic, minced (minced from a jar can be used)
  • ½ cup chicken broth
  • 2 tablespoons fresh lemon juice

Instructions
 

Salmon
  • Heat oil in a skillet on medium heat and add the salmon fillets. Separate the fillets so they are not touching each other. Tuck any thin ends under the salmon to make a more uniform-sized fillet.
  • Cook the salmon for 4 minutes on the first side. Then flip the fillets and cook for an additional 3 minutes on the other side. Check the temperature with a meat thermometer using the following as a guide for doneness.
    Rare: 120°F
    Medium rare: 125°F
    Medium: 130°F
    Medium Well: 135-140°F
    Well-done: 140 to 145°F
    Check the temperature as the salmon cooks and adjust the time to suit the desired doneness.
  • Remove the salmon from the pan and cover. It will continue to cook while it is covered.
Vegetables
  • Wipe out the skillet and add cooking oil, asparagus, and salt. Using medium heat, sauté the asparagus for 3-5 minutes, stirring occasionally. Then add the sun-dried tomatoes and sauté for 30 seconds. Finally, add the spinach leaves and sauté for an additional 10-15 seconds.
  • Remove from the heat and add the vegetables to the covered salmon.
Sauce
  • Using the same pan in which the vegetables were cooked, melt the butter over medium heat.
  • Add minced shallots and sauté until translucent, about a minute or two. Add the garlic and sauté until fragrant, about 30 seconds. Do not brown the garlic.
  • Add the chicken broth and cook until it is reduced by half.
  • Stir in the lemon juice and pour over the salmon and vegetables. Garnish with pomegranate arils. Serve immediately.

Notes

Gauging Cooking Doneness

Salmon continues to cook after it is removed from the heat. It is best to let it rest for about 5-10 minutes after cooking.  'For example, for medium-cooked salmon, shorten the cooking time slightly and use a meat thermometer to check for a temperature of 125°F.  If salmon is undercooked after resting, reheat for a minute or two.

Sauce

If you prefer extra lemon-garlic butter to spoon over the salmon, double the sauce recipe.

Nutrition

Calories: 292kcalCarbohydrates: 24gProtein: 7gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 32mgSodium: 347mgPotassium: 1207mgFiber: 6gSugar: 15gVitamin A: 1780IUVitamin C: 25mgCalcium: 66mgIron: 4mg
Keyword Easy Salmon Recipe, Panfried salmon with lemon butter, Salmon with Lemon Garlic Butter
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