Pan-Seared Salmon with Asparagus and Lemon Dill Sauce

Instructions

1. 1

   Prepare the Lemon Dill Sauce: In a small bowl, whisk together the mayonnaise, lemon juice, chopped fresh dill, minced garlic (if using), Dijon mustard, and a pinch of sugar (if desired). Season with salt and pepper to taste. Set aside.

2. 2

   Prepare the Asparagus: Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Heat a large skillet (or the same skillet you'll use for salmon after searing) over medium-high heat. Add the asparagus and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Remove from skillet and set aside.

3. 3

   Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Heat the remaining 1 tablespoon of olive oil in the same large skillet over medium-high heat until shimmering.

4. 4

   Sear the Salmon: Place the salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-6 minutes, until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness (internal temperature reaches 145°F/63°C).

5. 5

   Serve: Divide the pan-seared salmon and cooked asparagus among four plates. Drizzle generously with the prepared Lemon Dill Sauce. Serve immediately, perhaps with a side of quinoa or roasted potatoes for a complete meal.