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Garlic Lemon Salmon
This pan seared Garlic Lemon Salmon recipe makes the perfect salmon meal with tender asparagus sautéed in the same pan. Whole30, paleo, keto.
one pan salmon and asparagus
ghee or unsalted butter
extra virgin olive oil
dried thyme leaves
crushed red pepper flakes
zested and juiced
chopped Italian parsley
plus more to garnish
Season the salmon filets with salt, pepper, and thyme leaves.
Melt one tablespoon of butter/ghee and one tablespoon of olive oil in a large skillet over medium heat.
Place the salmon filets in the skillet flesh side down (skin side up). Cook until golden, about 4 to 5 minutes per side. Transfer to a plate.
Add the remaining one tablespoon of olive oil to the same skillet. Add the asparagus spears and cook until tender, about 2 to 4 minutes tossing occasionally.
Season with sea salt and black pepper (to taste), and transfer to a serving bowl.
Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes and cook for one minute until fragrant.
Next, stir in the lemon zest, juice, and chopped parsley.
Divide the asparagus between four serving plates and top with salmon filet. Spoon the lemon garlic sauce over the top, garnish with additional parsley and a slice of lemon. Serve immediately.
The sauce will reduce down very quickly so be prepared (and don't attempt to take pictures while you are cooking).
If fresh salmon is not available, frozen is a great substitute.
Zucchini noodles would be a good substitute if you are not a fan of asparagus.
Rosemary or Herbs de Provence would both be delicious as a substitute for the thyme.
Cook salmon until it flakes easily with a fork, and/or an instant read thermometer reads 145 degrees.
If the skin sticks to the skillet, simply scrape it off with your spatula.
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