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Crispy Pan-Seared Salmon Recipe Easy Lemon Butter Spring Vegetables

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A quick and easy recipe featuring crispy skin salmon fillets served with a bright lemon butter sauce and sautéed spring vegetables. Perfect for a fuss-free, restaurant-quality meal at home.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on, pin bones removed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, cut into cubes, room temperature
  • 1 lemon, zested and juiced (about 2 tablespoons juice)
  • 1 small garlic clove, minced
  • 1 tablespoon fresh parsley, finely chopped (optional)
  • Salt and pepper, to taste
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1/2 cup baby carrots, halved lengthwise
  • 1 small shallot, thinly sliced
  • 1 tablespoon olive oil or unsalted butter (for sautéing)
  • Salt and pepper, to taste

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Let them rest at room temperature for 10 minutes.
  2. Trim and slice all spring vegetables. Toss them with olive oil, salt, and pepper in a mixing bowl. Set aside.
  3. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add shallots and sauté for about 2 minutes until translucent and fragrant.
  4. Add baby carrots and cook for 3 minutes, stirring occasionally. Then add asparagus and sugar snap peas, cooking another 4–5 minutes until veggies are tender-crisp. Season with salt and pepper. Remove from heat and keep warm.
  5. Heat olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering but not smoking.
  6. Place salmon fillets skin-side down in the pan. Press lightly with a spatula or fingers for 10 seconds to prevent curling.
  7. Cook salmon skin-side down without moving for about 5–6 minutes until skin is golden and crisp.
  8. Flip fillets gently using tongs and cook for another 2–3 minutes until salmon reaches preferred doneness (medium-rare to medium).
  9. In a small saucepan over low heat, melt butter cubes slowly. Add minced garlic and stir gently for 1 minute without browning.
  10. Stir in lemon juice and zest. Remove from heat and mix in parsley. Season with salt and pepper.
  11. Spoon sautéed spring vegetables onto each plate. Place a salmon fillet on top, skin side up.
  12. Drizzle generously with warm lemon butter sauce and serve immediately.

Notes

Pat salmon dry and let rest at room temperature before cooking to ensure crispy skin. Use a hot pan and do not move fillets while cooking skin-side down. Melt butter slowly for the sauce to avoid burning garlic. For dairy-free, substitute butter with plant-based alternative and use olive oil in sauce. To finish cooking, optionally bake salmon in a 400°F oven for 4-5 minutes after searing.

Nutrition

Keywords: salmon, pan-seared salmon, crispy salmon, lemon butter sauce, spring vegetables, easy dinner, healthy fish recipe, quick salmon recipe

Find it online: https://twirltaste.com/crispy-pan-seared-salmon-recipe-easy-lemon-butter-spring-vegetables/