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Pan Seared Salmon with Asparagus, Couscous & Béarnaise

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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.  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!

Tips for this Recipe:

1.Trim your asparagus! 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.

2.I personally don’t like skin on fish. I have struggled to get 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 you prefer salmon with the skin on, you can skip step 8 below.

3.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.

4.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.

5.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.

Prepare Couscous and Béarnaise according to directions on package

Cooking the Asparagus

  1. Wash and trim asparagus- tip from trimming above
  2. Heat large frying pan over medium heat
  3. Melt 1 tablespoon salted butter
  4. Add ½ tablespoon olive oil
  5. Add 1 tablespoon minced garlic
  6. Stir together
  7. Add trimmed asparagus
  8. Add ½ teaspoon salt
  9. Add ½ teaspoon pepper
  10. Mix together and turn frequently
  11. Cook until garlic is slightly brown and asparagus is bright green and tender- about 5 minutes

 

Cooking the Salmon

  1. Heat large frying pan over medium heat
  2. Melt ½ tablespoon salted butter
  3. Add salmon, skins side down
  4. Add ¼ teaspoon salt
  5. Add ¼ teaspoon pepper
  6. Cook approximately 5 minutes
  7. Flip salmon
  8. Remove skin
  9. Pour ¼ cup Italian dressing on salmon
  10. Cook approximately 5 minutes
  11. Flip salmon
  12. Cook approximately 2 minutes
  13. Add 2 tablespoons Italian dressing
  14. Remove from heat and serve

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 richness of the béarnaise sauce compliments the crispness of the asparagus and creaminess of the couscous really well.  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!

 

Ingredients

  • 1 package béarnaise sauce- make according to instructions on package
  • 1 package couscous- My favorite is the pearled (larger) couscous with olive oil and herbs. Make according to instructions on box
  • Salmon filets- approximately 6 oz per person
  • 1 bunch of asparagus
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 tablespoon olive oil
  • 1 1/2 tablespoon salted butter
  • 1 tablespoon minced garlic
  • 6 tablespoons Italian dressing- My favorite for this recipe is Kraft Zesty. Any chunky Italian will work

 

 

Pan Seared Salmon with Asparagus, Couscous & Béarnaise

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Servings: 2 Servings
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Ingredients

Ingredients

  • 1 package béarnaise sauce- make according to instructions on package
  • 1 package couscous- My favorite is the pearled (larger couscous with olive oil and herbs. Make according to instructions on box)
  • Salmon filets- approximately 6 oz per person
  • 1 bunch of asparagus
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 tablespoon olive oil
  • 1 1/2 tablespoon salted butter
  • 1 tablespoon minced garlic
  • 6 tablespoons Italian dressing- My favorite for this recipe is Kraft Zesty. Any chunky Italian will work

Instructions

Prepare Couscous and Béarnaise according to directions on package

    Cooking the Asparagus

    • Wash and trim asparagus- tip from trimming above
    • Heat large frying pan over medium heat
    • Melt 1 tablespoon salted butter
    • Add ½ tablespoon olive oil
    • Add 1 tablespoon minced garlic
    • Stir together
    • Add trimmed asparagus
    • Add ½ teaspoon salt
    • Add 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 large frying pan over medium heat
    • Melt ½ tablespoon salted butter
    • Add salmon, skins side down
    • Add ¼ teaspoon salt
    • Add ¼ teaspoon pepper
    • Cook approximately 5 minutes
    • Flip salmon
    • Remove skin
    • Pour ¼ cup Italian dressing on salmon
    • Cook approximately 5 minutes
    • Flip salmon
    • Cook approximately 2 minutes
    • Add 2 tablespoons Italian dressing
    • Remove from heat and serve

    Video

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