This one-skillet meal highlights wild-caught salmon along with my favorite spring vegetables: fresh peas and asparagus. For this recipe, you want to buy asparagus about the width of a pencil. If your stalks are fatter or skinnier, adjust the cooking time up or down. Minimal prep work is required and everything is cooked on the stovetop in under 15 minutes, making this an ideal weeknight dinner.
To tackle this meal for two together, put one person in charge of cooking the salmon while the other chops the onion, garlic, asparagus, and parsley. The six minutes of cook time required for the salmon should be the perfect amount of time to prep the vegetables, but if you need a bit more, just turn the skillet off (so that you don’t burn the butter!) until you’re ready to resume the recipe.
When we cook one-skillet meals, we like to bring the skillet right to the dinner table and serve ourselves straight from it. This recipe easily doubles; just cook in a 12-inch skillet.
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One-Skillet Salmon with Spring Vegetables and Lemon Butter
Ingredients
- 2 (6-ounce) skin-on salmon filets (preferably wild-caught)
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided (use ghee to make it Whole30)
- 1 large shallot or 1 small yellow onion, minced
- 4 garlic cloves, thinly sliced
- 1 bunch asparagus (about 1 pound), woody ends removed and cut into 2-inch pieces
- 1 1/2 cups fresh peas (or one frozen 10-ounce bag)
- 1/4 cup minced fresh parsley
- 2 lemons, 1 halved, 1 cut into wedges
Instructions
- Season salmon generously with salt and pepper and allow to come to room temperature for at least 10 minutes.
- Warm olive oil in a 10-inch skillet (preferably cast iron) over medium heat. Swirl skillet to coat in oil.
- Sear salmon flesh-side down for 3 minutes, until golden brown and crisp. Flip salmon. Add 1 tablespoon butter to the skillet and use a spoon to baste the salmon with the melted butter for an additional 3 minutes. Transfer salmon to a holding plate.
- Add remaining butter, shallot, and garlic to skillet and cook for 2 to 3 minutes, until shallot and garlic are softened. Add asparagus and cook for 4 minutes, until not quite crisp-tender (take a bite!). Add fresh or frozen peas and cook until bright green and tender, but not mushy, about 2 minutes. Stir in parsley and juice of 1 lemon. Season to taste with salt and pepper.
- Nestle salmon into the vegetables, skin-side down, for a few minutes to re-warm. Serve with lemon wedges.
- 2 (6-ounce) skin-on salmon filets (preferably wild-caught)
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided (use ghee to make it Whole30)
- 1 large shallot or 1 small yellow onion, minced
- 4 garlic cloves, thinly sliced
- 1 bunch asparagus (about 1 pound), woody ends removed and cut into 2-inch pieces
- 1 1/2 cups fresh peas (or one frozen 10-ounce bag)
- 1/4 cup minced fresh parsley
- 2 lemons, 1 halved, 1 cut into wedges