Pan-Seared Salmon with Warm Cucumber-Dill Cream and Blistered Asparagus

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 18 min  ·  total 33 min  ·  difficulty medium

Pan-seared salmon is cooked in olive oil and butter with garlic and finished in a 325°F oven to preserve a moist interior and a crisp exterior. A warm cucumber-dill cream made from sour cream, lemon juice, cucumber, and dill is spooned over the fish to add cool acidity and herb perfume. Asparagus is blistered in the same skillet to pick up the fish fond and develop light char without overcooking. The sauce is heated only briefly so the sour cream stays smooth while melding with lemon and garlic.

Per serving

290.9 g per serving

Ingredients

• 300 g salmonSalmon, Fish, raw
• 100 g asparagusAsparagus, Raw
• 60 g cucumberCucumber, Raw
• 40 g sour creamSour cream, Regular
• 30 ml olive oil
• 20 g butterButter, Salted
• 15 ml lemon juiceLemon juice, Raw
• 6 g dillDill weed
• 6 g garlicGarlic, Raw
• 5 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black

Equipment

• 12-inch skillet
• oven

Method

1. Preheat the oven to 325°F.
2. Pat the salmon dry and season both sides with salt (5 g) and black pepper (2 g).
3. Heat a 12-inch skillet over medium-high heat until shimmering, then add 15 ml olive oil and 10 g butter.
4. Add the salmon skin-side down and press gently for 30 seconds; sear without moving for 3 to 4 minutes until the skin is deeply browned. Flip and sear the flesh side for 1 minute.
5. Transfer the skillet to the preheated oven and roast the salmon for 6 to 8 minutes, or until the flesh is opaque about halfway through and flakes easily when tested with a fork. Remove from oven and let rest in the skillet while you finish the vegetables and sauce.
6. While the salmon roasts, finely mince garlic (6 g) and chop dill (6 g). Thinly slice the cucumber (60 g). In a small saucepan over low heat combine sour cream (40 g), lemon juice (15 ml), minced garlic, and half the chopped dill; warm gently for 2 to 3 minutes, stirring, then remove from heat so the sour cream does not separate.
7. Return the skillet to medium heat, add the remaining 15 ml olive oil and 10 g butter, then add asparagus (100 g) in a single layer. Cook 4 to 5 minutes, turning once, until the asparagus is blistered and tender.
8. Plate by placing the salmon on each serving, spooning warm cucumber-dill cream over the top, and arranging blistered asparagus alongside. Sprinkle the remaining chopped dill over the dish and serve immediately.

Tips

• Pat the salmon dry before seasoning so the skin crisps evenly during searing.
• Slice the cucumber thin on a mandoline or with a sharp knife to keep the warm cream light and ribbon-like.
• Cook asparagus in one layer and turn once so it blisters instead of steaming.

Frequently asked questions

Can I use trout instead of salmon?

Yes, trout can replace salmon. Trout fillets are thinner and will finish faster in the oven, so reduce the oven time by about 2 to 4 minutes and watch for the flesh to become opaque and flake easily.

Can heavy cream be used instead of sour cream in the cucumber-dill cream?

Yes, heavy cream can be used, but the sauce will be less tangy and looser in texture. Use a little less heavy cream and add the lemon juice to provide acidity; warm it gently and whisk in off heat so it does not separate.

What if the salmon skin is not crisp after searing?

Increase the skillet heat to medium-high and press the salmon skin gently against the pan for the first 30 seconds to ensure full contact. Continue to sear skin-side down without moving it for 3 to 4 minutes before flipping to develop a crisp crust.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.