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Pan Seared Salmon with Asparagus, Couscous & Béarnaise

5 from 1 vote
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We LOVE this recipe.  Seriously, I find myself craving it and needing to cook it almost weekly.  Admittedly, we need to be more adventurous with eating different types of fish.  But, until that happens, salmon is the most commonly eaten fish in our house.

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I grew up eating poached salmon with butter and I really liked it!  I almost looked forward to it.  It would take some pretty good convincing to get me to eat salmon that way now.  I need a little more flavor and texture.  I started pan-searing salmon several years ago because I was able to get a nice crusty caramelization on the salmon without drying it out.  The Italian dressing adds a subtle flavor and additional texture (thanks to the bits and pieces of garlic, onion, and pepper in the dressing).  I hope that you love the Pan Seared Salmon recipe as much as we do! Be sure to check out another one of our popular recipes that also uses Italian Dressing! Olive Garden Italian Dressing Chicken!

Serve Pan Seared Salmon with asparagus, couscous and béarnaise sauce. While this dish looks fancier than some others, it's so easy to make.  Your family will be impressed with the gourmet meal that you whipped up in just a few minutes! The asparagus and creaminess of the couscous go really well together!  If you like the combination of these ingredients, try subbing out the salmon with sea scallops or your favorite steak.  I literally could pour béarnaise on just about anything and be happy! Enjoy!

Tips for making Pan Seared Salmon with Asparagus and Couscous

How do I trim asparagus?

Be sure to trim your asparagus to make sure that it is tender throughout. To determine the length that they should be trimmed, snap the asparagus with your fingers. The place that the asparagus breaks is the natural separation between the hard woody end and the tender-crisp end. Snap one stalk and then line that up with the rest of the asparagus. Cut all of the asparagus to that length.

Should I remove the salmon skin before cooking?

I personally don't like the skin on fish. I have struggled to pull the skin off without damaging the flesh.  To easily remove the skin, sear the fish with the skin side down first for several minutes. Flip the fish and slide a spatula between the skin and the flesh.  The skin will just peel off in one piece.  If preferred, you can cook and eat the fish with the skin on.

Can I use packaged bearnaise or should I make it from scratch?

Use the packaged Béarnaise sauce. I have made it from scratch and I'm telling you the packaged kind is just as good, if not better.  It's cheap, it's quick and so much easier.

How do I know when the asparagus is finished cooking?

Don't overcook the asparagus. Asparagus should still be vibrant green when they are finished being cooked.  If they are darker green and mushy, you have overcooked them.

Why do I need both butter and Olive oil for this recipe?

Butter burns quickly. When cooking with butter, add a little olive oil.  The olive burns at a higher temperature which stops the butter from burning too.

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Ingredient tips and substitutions for Pan Seared Salmon

The full ingredient list is at the bottom of this post in the recipe card.

Pan Seared Salmon ingredients
  • Bearnaise Sauce: I prefer to use the packet of bearnaise powder that you can find in the seasoning section of your grocery store because it's quick and easy. But, if you prefer, you can make your own from scratch using white vinegar, shallots, tarragon, egg yolks, butter, salt and pepper, and lemon juice.
  • Couscous: I buy large pearled couscous flavored with Olive Oil and herbs. But, feel free to use whatever your favorite couscous is. If you prefer, you can serve it with rice or potatoes instead of couscous.
  • Salmon: 6-ounce salmon fillets were used for this recipe. You can use any size filet that you would like. If you use salmon steaks instead, the cooking time will vary.
  • Asparagus: I always use FRESH asparagus instead of canned or frozen. The texture and flavor are so much better. A good substitute for this recipe would be green beans or carrots.
  • Salt & Black Pepper: Adjust amounts as desired.
  • Olive Oil: Any mild-flavored, high-heat oil can be used instead of Olive Oil.
  • Butter: I prefer to use salted butter, but if you are on a low-sodium diet, you can use unsalted butter or a butter substitute.
  • Garlic: Minced garlic works best. You can use freshly minced or jarred minced garlic. Garlic powder is not recommended.
  • Italian Dressing: Kraft Zesty Italian Dressing is my go-to for this recipe

Directions for making Pan Seared Salmon

Cook the asparagus:
  1. Wash and trim asparagus.
  2. Heat large frying pan over medium heat and melt 1 tablespoon of salted butter.
  3. Add ½ tablespoon olive oil and 1 tablespoon minced garlic. Stir together.
  4. Add trimmed asparagus, ½ teaspoon salt, and ½ teaspoon pepper.
  5. Mix together and turn frequently.
  6. Cook until garlic is slightly brown and asparagus is bright green and tender- about 5 minutes.
Cook the salmon:
  1. Heat a large frying pan or skillet over medium heat and melt ½ tablespoon of salted butter
  2. Add salmon, skin side down, flesh side up.
  3. Add ¼ teaspoon salt and ¼ teaspoon pepper
  4. Cook for approximately 5 minutes and then flip the salmon and remove the skin.
  5. Pour ¼ cup Italian dressing on salmon
  6. Cook for approximately 5 minutes and then flip salmon-Cook approximately 2 minutes.
  7. Add 2 tablespoons of Italian dressing.
  8. Remove from heat and serve.

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pan seared salmon

Recipe

Pan Seared Salmon featured image

Pan Seared Salmon with Asparagus, Couscous & Béarnaise

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 1202kcal
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Equipment

Ingredients

Ingredients

  • 0.9 Ounce (1 Package) Béarnaise Sauce Mix (Make according to instructions on package)
  • 2 Cups (346 g) Couscous (Large pearled couscous with olive oil and herbs. Make according to instructions on box.)
  • 12 Ounces (340 ⅕ g) Salmon Filets (6 ounces each)
  • 1 Bunch (1 Bunch) Asparagus
  • ¾ Teaspoon (¾ Teaspoon) Salt
  • ¾ Teaspoon (¾ Teaspoon) Pepper
  • ½ Tablespoon (½ Tablespoon) Olive Oil
  • 1 ½ Tablespoon (1 ½ Tablespoon) Butter (Salted)
  • 1 Tablespoon (1 Tablespoon) Garlic (Minced)
  • 6 Tablespoons (6 Tablespoons) Italian Dressing (My favorite for this recipe is Kraft Zesty. Any chunky Italian will work.)

Optional- Sprinkle on top if desired

Instructions

Prepare Couscous and Béarnaise according to directions on package

    Cooking the Asparagus

    • Wash and trim asparagus
    • Heat a large frying pan over medium heat and melt 1 tablespoon of salted butter.
    • Add ½ tablespoon olive oil and 1 tablespoon minced garlic. Stir together.
    • Add trimmed asparagus, ½ teaspoon salt, and ½ teaspoon pepper.
    • Mix together and turn frequently.
    • Cook until garlic is slightly brown and asparagus is bright green and tender- about 5 minutes.

    Cooking the Salmon

    • Heat a large frying pan over medium heat and melt ½ tablespoon of salted butter.
    • Add salmon, skins side down.
    • Add ¼ teaspoon salt and ¼ teaspoon pepper.
    • Cook for approximately 5 minutes and then flip the salmon and remove the skin.
    • Pour ¼ cup Italian dressing on salmon
    • Cook for approximately 5 minutes and then flip salmon-Cook approximately 2 minutes.
    • Add 2 tablespoons of Italian dressing.
    • Remove from heat and serve.

    Notes

    How do I trim asparagus?
    Be sure to trim your asparagus to make sure that it is tender throughout. To determine the length that they should be trimmed, snap the asparagus with your fingers.  The place that the asparagus breaks is the natural separation between the hard woody end and the tender-crisp end. Snap one stalk and then line that up with the rest of the asparagus. Cut all of the asparagus to that length.
    Should I remove the salmon skin before cooking?
    I personally don’t like the skin on fish. I have struggled to pull the skin off without damaging the flesh.  To easily remove the skin, sear the fish with the skin side down first for several minutes. Flip the fish and slide a spatula between the skin and the flesh.  The skin will just peel off in one piece.  If preferred, you can cook and eat the fish with the skin on.

    Nutrition

    Calories: 1202kcal | Carbohydrates: 160g | Protein: 61g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1929mg | Potassium: 1639mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2051IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 8mg

    Nutrition information is provided as a courtesy and is an estimate only.

    Have you tried this recipe? Let us know how it turned out in a comment below!

    Leave a comment and rate this recipe!

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