Salmon With Asparagus and Cherry Tomatoes
"This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 lb salmon fillet (skinless)
- 2 cups asparagus, cut into 1 inch pieces (about 8 spears)
- 2 cups cherry tomatoes, cut into quarters (about 10)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice (about 1/2 a lemon)
- 1⁄2 teaspoon kosher salt, to taste
- 1⁄4 teaspoon black pepper, to taste
directions
- Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
- Rinse the Salmon fillet in cold water and pat dry with paper towel.
- Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
- Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
- Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
- Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.
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Reviews
-
I'm pretty much a novice when it comes to "real" (non-dessert) cooking, but I was a little confused by the "skinless/skin-side up" aspect, but the combination of ingredients was wonderful! Very yummy! Thanks!
