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–+ servings

Honey Garlic Salmon with Asparagus (Quick One-Pan Dinner)

Golden seared salmon and crisp asparagus come together in a sweet honey garlic butter for a fast one-pan dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 fillets salmon fillets about 6 oz/170 g each, skin on or off
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 tablespoon olive oil for searing salmon
  • to taste salt and freshly ground black pepper for the salmon
  • to taste salt and freshly ground black pepper for the asparagus
  • 1/2 teaspoon paprika
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice preferably Meyer lemon
  • 2 tablespoons fresh flat-leaf parsley chopped
  • 1 bunch fresh asparagus about 1 lb/450 g, woody ends trimmed
  • 1 tablespoon olive oil for the asparagus
  • 1 pinch red pepper flakes optional

Method
 

Instructions
  1. Dry the salmon fillets well with paper towels, then coat both sides with salt, pepper, and paprika. Leave them out at room temperature for 10 minutes.
  2. Wash the asparagus, then snap or trim off the tough ends. In a bowl, coat the spears with 1 tablespoon olive oil, salt, pepper, and red pepper flakes if using.
  3. Warm a large skillet over medium-high heat and add 1 tablespoon olive oil. Heat until the oil shimmers.
  4. Lay the salmon in the pan, skin-side down if the fillets have skin. Sear for 4 minutes without moving, flip gently, and cook another 2 to 3 minutes. Set the fillets aside on a plate.
  5. Tip the seasoned asparagus into the same skillet and sauté for 2 to 3 minutes, tossing now and then, until bright green and slightly charred. Arrange the spears on a serving platter.
  6. Lower the heat and add the remaining butter. Once it melts, stir in the garlic and cook for 30 seconds until fragrant. Whisk in the honey and lemon juice until the sauce looks glossy.
  7. Nestle the salmon back in the skillet and spoon the honey garlic butter over the fillets. Let it warm for 30 seconds, sprinkle with parsley, and serve immediately with the asparagus.

Nutrition

Calories: 590kcalCarbohydrates: 19gProtein: 37gFat: 40gSaturated Fat: 13gCholesterol: 155mgSodium: 180mgFiber: 2gSugar: 15g

Notes

Use a large skillet so the salmon and asparagus have room to brown evenly.
Skin-on fillets get crispier; keep them skin-side down during the first sear and don't rush the flip.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet.
To make ahead, season the salmon and prep the asparagus a few hours early, but add the honey at the end.
For a thicker sauce, let it bubble for 30 to 60 seconds before returning the salmon to the pan.
Add red pepper flakes to the garlic butter for a subtle kick that balances the honey.
Thin asparagus spears cook faster; thick spears may need an extra minute in the pan.

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