Pan-seared Salmon with Asparagus and Dill Sauce Recipe

Pan Seared Salmon Asparagus Dill Sauce Recipe
Pan-seared Salmon with Asparagus and Dill Sauce Recipe


For the asparagus:

2 pounds fresh asparagus spears
1 tablespoon olive oil
Kosher salt
fresh ground pepper

For the salmon:

1 to 2 tablespoons olive oil
4 skinless salmon filets (4 to 6 ounces each)
Kosher salt
fresh ground pepper

For the dill sauce:

½ cup sour cream
2 tablespoons finely chopped fresh dill
1 small garlic clove pressed or finely chopped
½ teaspoon dijon mustard
pinch of kosher salt
pinch of fresh ground pepper

For serving:

fresh dill fronds for garnish

Cooking Instructions:

For the asparagus:

  1. Preheat the oven to 400°F.

  2. Break off and discard the tough woody ends of the spears.

  3. Place asparagus on a rimmed baking sheet.

  4. Drizzle with olive oil and toss to coat asparagus.

  5. Arrange asparagus in a single layer.

  6. Sprinkle with salt and pepper.

  7. Roast until crisp-tender, about 15 minutes.

For the salmon:

  1. Heat oil in a large skillet over medium-high heat until hot but not smoking.

  2. Dry salmon filets with paper towels and season with salt and pepper.

  3. Place salmon top side down in the skillet.

  4. Cook 2 filets at a time if needed to allow spacing between filets in the pan in order for them to sear properly.

  5. Cook salmon for 2 to 3 minutes until edges are browned.

  6. Flip salmon and cook 2 to 3 minutes until the center is opaque or to desired doneness.

For the dill sauce:

  1. Stir together sour cream, dill, garlic, mustard, salt, and pepper in a small bowl until combined.

  2. Serve immediately or make the sauce a day in advance and chill until serving.

For serving:

  1. Divide asparagus and arrange on the center of four plates.

  2. Set a salmon filet on top of each.

  3. Put a dollop of dill sauce over filets or serve on the side.

  4. Garnish with fresh dill fronds if desired.

Recipe Source: Magnolia Days

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