Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Dinner, Kid Friendly, Lunch, Main Courses, Memorial Day Weekend, Seafood, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Asparagus, Cooking Light, Dinner, Garnish, Kid Friendly, Kosher Salt, Lemon Wedges, Light Side, Lunch, Main Courses, Memorial Day Weekend, Olive Oil, Salad Greens, Salm, Salmon Fillets, Seafood, Skillet Roasted Salmon, Sunday Dinner, The Lazy Way To Cook, Victoria Hart Glavin, Victoria's Skillet Roasted Salmon, Week Nights, Weekend Fun
Skillet Roasted Salmon
This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.
INGREDIENTS
1 Pound Asparagus
2 Pounds Salmon Fillets
1 Teaspoon Kosher Salt
3 Tablespoons Olive Oil
Salad Greens For Garnish
Lemon Wedges For Garnish
Preheat your oven to 500º F. Rinse the salmon and pat dry with paper towels. Salt the salmon with the kosher salt. Place a large oven-proof skillet over a high heat. Add the olive oil and place the salmon into the skillet. Cook for 30 seconds on each side. Remove the skillet from the heat and put into the oven. Cook 5 to 6 minutes for medium-rare. 7 to 9 minutes for medium. Make sure not to flip the salmon while in the oven. In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus). Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges. Serves 4
