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RECIPE
8 INGREDIENTS9 STEPS40min

Pan-Seared Salmon with Dill Sauce and Asparagus

4.6
25 Ratings
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.
Pan-Seared Salmon with Dill Sauce and Asparagus Recipe | SideChef
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, the family owned company produces the largest selection of American made cast iron cookware.
http://www.lodgemfg.com
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Fulfilled by
LodgeCastIron
Founded in 1896, the family owned company produces the largest selection of American made cast iron cookware.
http://www.lodgemfg.com
40min
Total Time
$1.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
6 1/2 cups
1 1/2 Tbsp
or Grapeseed oil
1/2 cup
Crème Fraîche
or Sour cream
2 Tbsp
Fresh Dill , finely chopped
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Nutrition Per Serving

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CALORIES
377
FAT
27.9 g
PROTEIN
22.7 g
CARBS
9.9 g

Cooking Instructions

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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 3
Take one spear of Asparagus (6 1/2 cups) 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 5
While the salmon cooks, whisk together the Crème Fraîche (1/2 cup) , 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 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 (1/2 Tbsp) 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.
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Nutrition Per Serving
Calories
377
% Daily Value*
Fat
27.9 g
36%
Saturated Fat
10.4 g
52%
Trans Fat
0.0 g
--
Cholesterol
82.0 mg
27%
Carbohydrates
9.9 g
4%
Fiber
4.8 g
17%
Sugars
5.4 g
--
Protein
22.7 g
45%
Sodium
34.5 mg
2%
Vitamin D
--
--
Calcium
77.1 mg
6%
Iron
4.9 mg
27%
Potassium
461.6 mg
10%
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