Pan-Seared Salmon with Sautéed Asparagus and Cherry Tomato Medley
This delightful dish features succulent salmon fillets seared to perfection, complemented by vibrant asparagus and sweet cherry tomatoes. Inspired by a cooking demonstration at Central Market in Austin, this recipe is quick and easy, making it perfect for a weeknight dinner or a special occasion. Served with fluffy white rice cooked in rich chicken broth, this meal combines flavors and textures beautifully, satisfying both the palate and the appetite. Enjoy a burst of freshness with every bite!
N/A
Servings
290
Calories
8
Ingredients
Ingredients
salmon fillet
1 lb (skinless)
asparagus
2 cups (cut into 1 inch pieces (about 8 spears))
cherry tomatoes
2 cups (cut into quarters (about 10))
olive oil
2 tablespoons (divided)
butter
1 tablespoon (unsalted)
fresh lemon juice
2 tablespoons (about 1/2 a lemon)
kosher salt
to taste
black pepper
to taste
Instructions
1
In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and sauté for about 4-5 minutes, or until they become tender-crisp, stirring occasionally. Season with a pinch of kosher salt, then remove from the pan and set aside.
2
Rinse the salmon fillet under cold water and gently pat dry with a paper towel to remove excess moisture.
3
In the same pan, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the butter. Carefully place the salmon fillet in the pan, skin side up. Season with a pinch of kosher salt and allow the salmon to cook without moving it for about 3 minutes to create a nice sear.
4
After 3 minutes, gently flip the salmon over using a spatula and lower the heat to medium. Continue cooking for an additional 3 minutes until the salmon is golden brown and cooked through.
5
Introduce the sautéed asparagus and quartered cherry tomatoes to the pan, along with the fresh lemon juice. Season with additional kosher salt and black pepper. Stir gently to combine and cook for another 3-4 minutes, allowing the flavors to meld and until the salmon flakes easily with a fork.
6
To serve, place the salmon fillet on a plate, topped with the asparagus and cherry tomato mixture, and spoon some of the pan sauce over the top for added flavor.
Nutrition Information
18
Fat
8
Carbs
28
Protein
2
Fiber
2
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The primary dish is Pan-Seared Salmon with Sautéed Asparagus and Cherry Tomato Medley.
How many calories are in one serving of this salmon recipe?
Each serving contains approximately 290 calories.
Is this salmon recipe considered easy to make?
Yes, it is tagged as an easy dinner and quick recipe, making it perfect for weeknight meals.
What are the key ingredients for the vegetable medley?
The vegetable medley consists of 2 cups of asparagus cut into 1-inch pieces and 2 cups of quartered cherry tomatoes.
How should the salmon fillet be prepared before cooking?
The 1 lb skinless salmon fillet should be rinsed under cold water and gently patted dry with a paper towel to remove excess moisture.
What is the recommended cooking time for the asparagus?
The asparagus should be sautéed in olive oil for about 4 to 5 minutes until tender-crisp.
How do you achieve a good sear on the salmon?
Place the salmon skin-side up in a hot pan with olive oil and butter, and cook without moving it for about 3 minutes.
When should the lemon juice be added to the dish?
Lemon juice should be added in the final stages of cooking when the asparagus and tomatoes are reintroduced to the pan.
How much protein does this meal provide?
This recipe provides 28 grams of protein per serving.
What inspired this specific salmon recipe?
The recipe was inspired by a cooking demonstration at Central Market in Austin.
What side dish is suggested to accompany this salmon?
It is recommended to serve this dish with fluffy white rice cooked in rich chicken broth.
Is this recipe suitable for a pescatarian diet?
Yes, this recipe is labeled as pescatarian.
What type of butter is used in the recipe?
The recipe calls for 1 tablespoon of unsalted butter.
How can you tell when the salmon is finished cooking?
The salmon is done when it is golden brown and flakes easily with a fork.
How much fat is in this dish?
There are 18 grams of fat in this recipe.
How many carbohydrates are in the salmon and vegetable medley?
The dish contains 8 grams of carbohydrates.
What type of salt is recommended for seasoning?
The recipe suggests using kosher salt to taste.
How many asparagus spears are typically needed?
About 8 spears are needed to make the required 2 cups of 1-inch pieces.
How many cherry tomatoes should be prepared?
Approximately 10 cherry tomatoes, quartered to make 2 cups, are required.
Is there any fiber in this meal?
Yes, there are 2 grams of fiber per serving.
Does the recipe contain sugar?
Yes, the recipe contains 2 grams of sugar.
What is the first step in the cooking process?
The first step is heating 1 tablespoon of olive oil and sautéing the asparagus pieces for 4-5 minutes.
Should the salmon be cooked with the skin on or off?
The recipe specifies using 1 lb of skinless salmon fillet.
What is the total number of ingredients required?
There are 8 ingredients in total for this recipe.
What diet style does this recipe follow?
This recipe is described as Mediterranean and healthy.
What is the purpose of the pan sauce?
The pan sauce, made from lemon juice and the juices of the cooked salmon and vegetables, is spooned over the top for added flavor.
How long do the vegetables and salmon cook together at the end?
They cook together for another 3 to 4 minutes to allow the flavors to meld.
Can I use bottled lemon juice instead of fresh?
The recipe specifically calls for 2 tablespoons of fresh lemon juice, which is roughly half a lemon.
What heat setting is used for searing the salmon?
The salmon is seared over medium-high heat initially, then the heat is lowered to medium after flipping.
What is the final presentation suggestion?
Place the salmon on a plate, top it with the asparagus and tomato mixture, and spoon the pan sauce over it.