Pan fried salmon with asparagus

25 min 2 servings
  • 80g Lurpak® Light Butter
  • 2 x 150g salmon fillets
  • 250g asparagus
  • Juice of 2 lemons
Pan fried salmon with asparagus


  1. In a large frying pan, melt half the Lurpak® Light Butter over a medium heat and cook the salmon skin down for 5 minutes. 
  2. Turn the salmon over, add the remaining Lurpak® Light Butter and asparagus, and cook for 2-3 minutes more.
  3. Squeeze over the lemon then serve immediately.


Continuously baste the salmon with the butter in the pan. This will ensure a golden colour and a crisp skin.

Add capers to the recipe. The saltiness of the capers works well with the creaminess of the salmon.

Tarragon goes very well with salmon and asparagus. As does dill. The aniseed flavour of the tarragon and dill complements the earthiness of the salmon.

When preparing asparagus snap the ends off. You will find a natural point where the ends snap off easily.

When frying the salmon, press down with a spatula. This will stop the fillet curling up. 

Do not season the salmon too far in advance. The salt will break down the protein and this will draw out moisture from the fillet.

Always cook salmon skin side down when frying or roasting. The skin protects the salmon from overcooking.  So, cook your fillet mainly skin side down and only flip right at the end of the cooking to lightly brown the top.

Remember to not to overcook your salmon. When salmon is overcooked, it looks pale pink and chalky.  Remove the salmon just before it is cooked all the way through as it will carry on cooking as it is resting.

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