Skillet Salmon Fillets
Pan-seared salmon fillets seasoned with dried dill and fresh lemon, served alongside boiled baby red potatoes and tender asparagus.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- High-Protein
- Low-Fat
- Low-Calorie
Tags
- sauté
- quick
- healthy
- fresh
Ingredients
- 2 pound salmon fillet (skinless, cut into 6 portions)
- 2 pound baby red potatoes (halved)
- 1.5 pound asparagus (ends snapped off)
- 2 tablespoon sunflower oil
- 1 tablespoon dried dill weed
- 2 lemons (juiced)
- 0.5 teaspoon coarse kosher salt
- 0.5 teaspoon white pepper (ground)
Instructions
- Place halved baby red potatoes into a pot of cold water. Bring to a boil over high heat and simmer for 12 minutes until fork-tender; drain thoroughly.
- During the last 4 minutes of potato boiling, set a steamer basket with asparagus over another small saucepan of boiling water; steam for 4 minutes until bright green and tender.
- Pat salmon fillets dry and season on both sides with dried dill weed, coarse kosher salt, and ground white pepper.
- Heat sunflower oil in a large 12-inch nonstick skillet over medium-high heat for 2 minutes. Add salmon portions and sear for 4 minutes per side until golden and the fish flakes easily with a fork at 145°F.
- Drizzle freshly squeezed lemon juice over the seared salmon and asparagus before serving alongside the warm baby red potatoes.
Notes
Ensure the skillet is thoroughly preheated so the salmon develops a nice crust without sticking.
Nutrition (per serving)
- Calories: 410
- Protein: 35 g
- Carbohydrates: 38 g
- Fat: 13 g
- Fiber: 8 g
- Sodium: 240 mg
- Saturated Fat: 2.1 g
- Sugar: 3.9 g
- Cholesterol: 70 mg