Pan-Fried Salmon with Citrus Vinaigrette Recipe

Name: Pan-Fried Salmon with Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds asparagus, stalks peeled; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/4 cup fresh orange juice; 1/4 cup fresh lemon juice; 2 tablespoons fresh lime juice; 1 medium shallot, minced; 2 tablespoons snipped chives; Salt and freshly ground pepper; 3 tablespoons vegetable oil; Eight 6-ounce skinless salmon fillets

Servings: persons

2 pounds asparagus, stalks peeled
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
1 medium shallot, minced
2 tablespoons snipped chives
Salt and freshly ground pepper
3 tablespoons vegetable oil
Eight 6-ounce skinless salmon fillets

1
In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes.
2
Drain and rinse with cold water.
3
Pat the asparagus dry and transfer them to a serving platter.
4
Drizzle olive oil over the asparagus and toss gently to coat.
5
In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes.
6
Pour into a heatproof bowl and let cool to room temperature.
7
Whisk in the shallot, chives and the 1/4 cup of olive oil.
8
Season with salt and pepper.
9
In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering.
10
Season the salmon fillets with salt and pepper and add 4 to each skillet.
11
Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
12
Transfer the salmon to plates and spoon some of the citrus vinaigrette on top.
13
Serve the salmon with the asparagus, passing the extra vinaigrette at the table.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds asparagus, stalks peeled, 1/4 cup extra-virgin olive oil, plus more for drizzling, 1/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and more.

Yes, Pan-Fried Salmon with Citrus Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Salmon with Citrus Vinaigrette

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