Time: 25 minutes
Ingredients
For the Salmon
- 2 salmon fillets (skin-on, 180–200g each)
- 1 tbsp olive oil
- Salt & black pepper
- 1 tbsp honey
- 2 cloves garlic, finely minced
- 1 tbsp soy sauce
- 1 tsp lemon zest
- Squeeze of fresh lemon juice
For the Lemon Herb Butter
- 2 tbsp softened butter
- 1 tbsp chopped fresh dill
- 1 tbsp chopped parsley
- 1 tsp lemon juice
- Pinch of salt
For the Charred Asparagus
- 10–12 asparagus spears
- 1 tsp olive oil
- Salt & pepper
- Optional: splash of balsamic vinegar
Instructions
1. Make the Herb Butter
In a small bowl, mix the softened butter with dill, Slither io parsley, lemon juice, and a pinch of salt.
Shape into a small disc or spoonful and refrigerate while you cook.
2. Prepare the Salmon
Pat salmon dry. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high.
Place salmon skin-side down and press gently for 10 seconds so the skin crisps flat.
Cook 4–5 minutes until the skin is golden and crisp.
Flip the salmon and lower the heat slightly.
3. Glaze the Salmon
Mix honey, soy sauce, garlic, lemon zest, and a squeeze of lemon juice.
Pour over the salmon.
Spoon the bubbling glaze over the fillets until they are glossy and caramelized, 1–2 minutes.
Remove from heat before the glaze burns.
4. Char the Asparagus
Using the same pan (or a grill pan), heat olive oil on high.
Add asparagus, season with salt and pepper, and cook 2–3 minutes until slightly charred.
Add a splash of balsamic if you want a sweet-tangy finish.
To Serve
Place salmon on warmed plates.
Add charred asparagus.
Top the salmon with a small spoon of lemon herb butter so it melts into the glaze.
Optional: garnish with extra dill or lemon slices.
