Check out our recipe for Pan Seared Salmon with Asparagus, Couscous & Bearnaise sauce!
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! 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, Couscous & Béarnaise
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.
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.
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.
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.
Ingredient substitutions and tips for making Pan Seared Salmon with Asparagus, Couscous & Béarnaise:
Directions for making Pan Seared Salmon with Asparagus, Couscous & Béarnaise:
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- 1 Package Béarnaise Sauce (Make according to instructions on package)
- 2 Cups Couscous (Large pearled couscous with olive oil and herbs. Make according to instructions on box.)
- 12 Ounces Salmon Filets (6 ounces each)
- 1 Bunch Asparagus
- ¾ Teaspoon Salt
- ¾ Teaspoon Pepper
- ½ Tablespoon Olive Oil
- 1 ½ Tablespoon Butter (Salted)
- 1 Tablespoon Garlic (Minced)
- 6 Tablespoons Italian Dressing (My favorite for this recipe is Kraft Zesty. Any chunky Italian will work.)
Optional- Sprinkle on top if desired
- Fresh Lemon Juice
- Fresh Dill
Prepare Couscous and Béarnaise according to directions on package
Cooking the Asparagus
Cooking the Salmon
- Heat a large frying pan over medium heat and melt ½ tablespoon of salted butter.
- Add salmon, skins side down.
- 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.
Nutrition information is provided as a courtesy and is an estimate only.