Pan-Seared Salmon with Creamy Herb Sauce

Ingredients

For the Salmon

• 4 salmon fillets (about 150–180 g / 5–6 oz each), skin on

• 1 tablespoon olive oil

• 1 tablespoon butter

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

For the Creamy Herb Sauce

• 1 tablespoon butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest (optional)

• 2 tablespoons fresh basil, finely chopped

• 1 tablespoon fresh parsley, chopped

• Salt and black pepper, to taste

For the Vegetables

• 200 g (7 oz) asparagus, trimmed

• 1 cup cherry tomatoes

• 1 tablespoon olive oil

• A pinch of salt and black pepper

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Instructions

1. Prepare the Salmon

• Pat the salmon fillets dry with paper towels.

• Season both sides with salt, black pepper, and paprika.

2. Pan-Sear the Salmon

• Heat olive oil and butter in a large skillet over medium-high heat.

• Place salmon fillets skin-side down.

• Cook for 4–5 minutes without moving, until the skin is crispy.

• Flip and cook for another 2–3 minutes until just cooked through.

• Remove salmon from the pan and set aside.

3. Cook the Vegetables

• In the same pan or a separate pan, heat olive oil over medium heat.

• Add asparagus and cook for 3–4 minutes until tender-crisp.

• Add cherry tomatoes and cook for 1–2 minutes until slightly softened.

• Season lightly with salt and pepper.

• Remove and set aside.

4. Make the Creamy Herb Sauce

• In the same skillet used for the salmon, melt butter over medium heat.

• Add garlic and sauté for 30 seconds until fragrant.

• Pour in heavy cream and bring to a gentle simmer.

• Stir in Parmesan cheese, lemon juice, and lemon zest.

• Cook for 3–4 minutes until slightly thickened.

• Add chopped basil and parsley.

• Season with salt and black pepper to taste.

5. Assemble the Dish

• Place salmon fillets on a serving plate.

• Spoon the creamy herb sauce generously over the salmon.

• Serve with asparagus and cherry tomatoes on the side.

• Garnish with extra fresh herbs if desired.

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Tips

• Do not overcook salmon; it should flake easily and remain moist.

• Crispy skin adds texture—start skin-side down.

• Lemon balances the richness of the cream sauce.