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Pan-seared salmon is one of the tastiest ways to serve this superfood fish. It is also easier to do than you may think, at least it was for me. Now, it is the main way I prepare salmon.
A few useful tools, though not required:
- Cast Iron Skillet. I love this large-sized one by Lodge.
- Avocado Oil. I order Primal Kitchen from Amazon.
- Splatter screen. I love mine from Ikea. This option is similar and gives you three sizes.
- Instant food thermometer. I recently got this one and really like it.
I frequently pair salmon with roasted asparagus. My family has named this meal “pink and greens.” We have salmon with a green vegetable often and a laugh about “Pinks and Greens Night.”
For another one of our favorite salmon recipes, see Pecan Honey Dijon Salmon.
Healthy dinners can be simple and quick.
I shared how to pan-sear salmon live in our Private Facebook Group. Be sure to join and then watch the video. 🙂
To your successful, busy, AND healthy lifestyle,
Perfect Pan-Seared Salmon with Roasted Asparagus
Total time: 30 minutes
For the Salmon:
- 2-4 Salmon fillets
- Avocado oil
- Salt & pepper
- Lemon slices, optional
For the Asparagus:
- 1-2 pounds of asparagus
- Olive oil
- Salt & pepper
- Preheat the oven to 425 degrees. Line a baking sheet with foil.
- Snap or cut off tough ends of the asparagus and place on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
- Roast the asparagus for 15-20 minutes or until tender and crisp. Toss halfway through.
- While the asparagus roasts, heat cast iron skillet or other skillet with avocado oil over medium-high heat. Once the oil is hot, place salmon skin side down, seasoned with salt and pepper, cover with a splatter screen and cook for 1-2 minutes. Once the skin is crisp, use tongs to flip salmon over, easily remove the skins from the salmon, and trash. Season this side with salt and pepper.
- Cook salmon for 3-4 minutes then flip and cook another 3-4 minutes until the temperature is 145 degrees or the salmon flakes easily with a fork.
- Serve with slices of lemon.