Pan-Seared Salmon with Dill Sauce and Asparagus

8 INGREDIENTS • 9 STEPS • 40MINS

Pan-Seared Salmon with Dill Sauce and Asparagus

Recipe

4.5

28 ratings

Community Pick

Community Pick

This pan-seared salmon with roasted asparagus is served with a homemade dill sauce, offering an elegant meal for any night of the week.

This pan-seared salmon with roasted asparagus is served with a homemade dill sauce, offering an elegant meal for any night of the week.

LodgeCastIron

Founded in 1896, our family-owned company produces the largest selection of American-made cast iron cookware.

http://www.lodgemfg.com

40MINS

Total Time

$1.93

Cost Per Serving

Ingredients

Servings

4

us / metric

4

Skin-On Salmon Fillets

to taste

905 g

1 2/3 Tbsp

or Grapeseed oil

120 mL

Crème Fraîche

or Sour cream

2 Tbsp

Fresh Dill, finely chopped

1 tsp

Granulated Garlic

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

377

Fat

27.9 g

Protein

22.7 g

Carbs

9.9 g

LodgeCastIron

Founded in 1896, our family-owned company produces the largest selection of American-made cast iron cookware.

http://www.lodgemfg.com

Cooking Instructions

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step 1

Finely chop the Fresh Dill (2 Tbsp).

step 1 Finely chop the Fresh Dill (2 Tbsp).

step 2

Season the Skin-On Salmon Fillets (4) liberally with salt and set aside.

step 2 Season the Skin-On Salmon Fillets (4) liberally with salt and set aside.

step 3

Take one spear of Asparagus (905 g) and, using both hands, one at each end of the spear, break it in two. It will naturally break at the right spot. Then cut the rest of the spears using the broken one as a guide. Discard the woody ends.

step 3 Take one spear of Asparagus (905 g) and, using both hands, one at each end of the spear, break it in two. It will naturally break at the right spot. Then cut the rest of the spears using the broken one as a guide. Discard the woody ends.

step 4

Heat Olive Oil (1 Tbsp) oil in a Lodge 12-inch cast iron skillet over high heat until hot. Place the salmon, skin side down, in the pan. After about 1 minute, reduce the heat to medium. Cook the fillets another 5 to 8 minutes.

step 4 Heat Olive Oil (1 Tbsp) oil in a Lodge 12-inch cast iron skillet over high heat until hot. Place the salmon, skin side down, in the pan. After about 1 minute, reduce the heat to medium. Cook the fillets another 5 to 8 minutes.

step 5

While the salmon cooks, whisk together the Crème Fraîche (120 mL), Dill (2 tablespoon), and Granulated Garlic (1 tsp) in a small bowl until smooth. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.

step 5 While the salmon cooks, whisk together the Crème Fraîche (120 mL), Dill (2 tablespoon), and Granulated Garlic (1 tsp) in a small bowl until smooth. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.

step 6

Turn the fillets over, and cook to medium or medium-well doneness, whichever you prefer, for another 3 to 5 minutes.

step 6 Turn the fillets over, and cook to medium or medium-well doneness, whichever you prefer, for another 3 to 5 minutes.

step 7

Transfer to a plate, cover with aluminum foil, and let stand for 10 minutes.

step 7 Transfer to a plate, cover with aluminum foil, and let stand for 10 minutes.

step 8

To the same skillet, still set over medium heat, add the Olive Oil (2 tsp) and the asparagus spears, season with kosher salt (to taste), and cook for 7 to 10 minutes, stirring occasionally, until the asparagus is tender.

step 8 To the same skillet, still set over medium heat, add the Olive Oil (2 tsp) and the asparagus spears, season with kosher salt (to taste), and cook for 7 to 10 minutes, stirring occasionally, until the asparagus is tender.

step 9

To serve, arrange asparagus in the center of each plate, set a salmon fillet, skin side down, on top, and spoon dill sauce over the salmon.

step 9 To serve, arrange asparagus in the center of each plate, set a salmon fillet, skin side down, on top, and spoon dill sauce over the salmon.

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