👩🍳 Instructions
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1
Pat salmon fillets very dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, garlic powder, and smoked paprika. Rub mixture evenly over salmon fillets.
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2
Trim woody ends of asparagus. In a medium bowl, toss asparagus with 1 tablespoon olive oil, remaining ½ teaspoon sea salt, and remaining ¼ teaspoon black pepper.
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3
Heat a cast iron grill pan or heavy-bottomed skillet over medium-high heat for 3-5 minutes until very hot. Lightly brush ridges with a little extra olive oil.
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4
Arrange seasoned asparagus in a single layer on the hot pan. Grill for 3-5 minutes, turning occasionally, until bright green, tender-crisp, and lightly charred. Remove from pan and set aside.
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5
Return grill pan to medium-high heat. Place salmon fillets, skin-side down (if using), on the hot pan. Press gently. Cook for 4-6 minutes on the skin side until skin is crispy and salmon is about two-thirds cooked up the sides.
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6
Carefully flip salmon fillets and cook for another 2-4 minutes, or until desired doneness (internal temperature reaches 145°F / 63°C for medium).
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7
Transfer salmon to plates alongside grilled asparagus. Squeeze fresh lemon juice over everything and garnish with lemon slices. Serve immediately.
💡 Notes
Patting salmon dry is crucial for crispy skin. Cook asparagus to tender-crisp – avoid overcooking. Don't overcrowd the pan; cook in batches if necessary. Leftovers store well in the fridge for up to 3 days and are best reheated gently on the stovetop.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
38g
Total Fat
20g
Saturated Fat
4g
Carbs
8g
Fiber
3g
Sugar
2g
Sodium
480mg
Cholesterol
70mg
