Salmão com manteiga de alho e aspargos em uma só frigideira

Ingredientes

• Salmon fillets (4 skin-on, 5–6 oz each)
• Asparagus (1 bunch, woody ends trimmed)
• Butter (3 tablespoons, unsalted)
• Olive oil (1 tablespoon)
• Garlic (3–4 cloves, minced)
• Lemon (1, zested and juiced)
• Fresh parsley or dill (2 tablespoons, chopped)
• Salt and black pepper
• Red pepper flakes (optional)
• Paprika (optional, for color)

Modo de preparo

1. 1

   Preheat and prep. Heat the oven to 400°F (200°C). Pat salmon dry and season both sides with salt, pepper, and a light sprinkle of paprika if you like. Toss asparagus with 1 teaspoon olive oil, a pinch of salt, and pepper.

2. 2

   Make quick garlic butter. In a small bowl, mix softened butter, minced garlic, lemon zest, and half the chopped herbs. Add a pinch of salt and red pepper flakes for a gentle kick.

3. 3

   Sear the salmon (optional, but great). Heat a large oven-safe skillet over medium-high. Add remaining olive oil. Place salmon skin-side up and sear 2 minutes until lightly golden. Flip so it’s skin-side down.

4. 4

   Add asparagus to the pan. Arrange asparagus around the salmon. Dot salmon and asparagus with the garlic butter, letting it melt into the pan.

5. 5

   Roast to finish. Transfer the skillet to the oven and roast 7–10 minutes, depending on thickness. Salmon should flake easily and reach an internal temp of 125–130°F for medium (carryover heat will finish it).

6. 6

   Finish with lemon and herbs. Squeeze fresh lemon juice over everything. Scatter remaining herbs on top. Taste and add salt or more lemon if needed.

7. 7

   Serve. Spoon the buttery pan juices over the salmon and asparagus. Pair with rice, quinoa, or crusty bread to catch every drop.