Pan-seared salmon with buttery asparagus and earthy mushrooms, all made in one cozy kitchen pan

Byzitouni

🛒 What You’ll Need

  • 2 Salmon fillets (skin-on for that perfect crunch!) 🐟✨
  • 1 bunch Fresh asparagus, trimmed 🎋
  • 8 oz Cremini or white button mushrooms, sliced 🍄
  • 3 tbsp Unsalted butter 🧈
  • 2 tbsp Olive oil 🫒
  • 3 cloves Garlic, minced 🧄
  • 1 tsp Dried thyme or fresh parsley 🌿
  • 1 Fresh lemon (half for juice, half for slices) 🍋
  • Salt & Coarse black pepper to taste 🧂🖤

👩‍🍳 Instructions

  1. Prep the Fish: Pat the salmon fillets bone-dry with a paper towel. Season both sides generously with salt and pepper. 🐟🧂
  2. The Perfect Sear: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Place salmon skin-side down and press gently. Cook for 4–5 minutes until the skin is crispy as seen in the photo! Flip and cook for another 2 minutes, then remove to a plate. 🍳🔥💨
  3. Sauté the Veggies: In the same pan, add another 1 tbsp of oil and the sliced mushrooms. Sauté for 3–4 minutes until they are golden and earthy. 🍄🤎
  4. Butter & Asparagus: Add the butter and the trimmed asparagus to the pan. Toss them in the mushroom juices and cook for 3–5 minutes until the asparagus is bright green and tender-crisp. 🎋🧈🥄
  5. The Garlic Finish: Stir in the minced garlic and thyme during the last minute of cooking so the garlic doesn’t burn. 🧄🌿✨
  6. Bring it Together: Nestled the salmon back into the pan with the veggies. Squeeze fresh lemon juice over everything and garnish with lemon slices as seen in the photo! 🍋👑🤤
  7. Serve: Enjoy it straight from the pan for that cozy kitchen feel! 🍽️😋🧤

🔥 Pro Tips:

  • The “Dry” Secret: Always pat your salmon dry! Any moisture on the surface will steam the fish instead of giving you that beautiful, crusty sear. 🐟🛡️💎
  • Asparagus Hack: If your asparagus spears are very thick, peel the bottom inch with a vegetable peeler so they cook at the same speed as the mushrooms! 🎋🎯

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