Seared Salmon with Shrimp and Asparagus
A quick, elegant weeknight dinner featuring crispy-skinned salmon, juicy shrimp, and tender asparagus, all finished with a bright squeeze of lemon and fresh herbs. Served over grains for a complete meal.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 38g
Ingredients
- 4 filets salmon fillets
- ½ lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 1 whole lemon
- 2 tbsp fresh dill or parsley
- 2 cups cooked farro or barley
- 1 to taste salt and pepper
Instructions
- 1
Pat the 4 salmon fillets dry and season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Place salmon skin-side down in the skillet. Cook without moving until the skin is golden and crispy, about 4-5 minutes. Flip and cook 2-3 minutes more until the flesh flakes easily. Transfer to a plate.
- 3
Add the remaining 1 tbsp olive oil to the skillet. Add the 1 bunch asparagus and 0.5 lb shrimp. Cook, stirring occasionally, until shrimp are pink and asparagus is bright green and tender-crisp, about 4-5 minutes.
- 4
Squeeze the juice of 1 lemon over the skillet and stir in the 2 tbsp fresh dill or parsley. Season with salt and pepper to taste.
- 5
Divide the 2 cups cooked farro or barley among plates. Top with the shrimp and asparagus, then place a salmon fillet on each. Serve with extra lemon wedges if desired.
Tools you’ll need
- Large skillet
- Spatula
- Cutting board
- Knife
- Citrus juicer or reamer
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