Salmone Saltato in Padella con Asparagi (Pan-Seared Salmon with Asparagus)
Salmone Saltato in Padella con Asparagi
By Master Chef Gianluca Deiana Abis
History
Pan-seared salmon is a staple in Mediterranean cuisine, and pairing it with asparagus, a vegetable that thrives in the spring months, creates a wonderful seasonal dish. The simplicity of the ingredients highlights the fresh flavors, while the salmon provides richness, and the asparagus adds a vibrant and slightly crunchy texture. In Italy, asparagus is often used in various dishes, from pasta to risottos, but here it pairs perfectly with the delicate salmon for a well-balanced meal.
Ingredients
4 salmon fillets (about 150–200g each)
500g fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil (for cooking)
1 tablespoon butter
2 garlic cloves, minced
Zest and juice of 1 lemon
Salt and freshly ground black pepper to taste
Fresh dill or parsley, chopped (for garnish)
A pinch of red pepper flakes (optional, for a little kick)
Instructions
Prepare the Asparagus:
Trim the tough ends off the asparagus and cut them into 2-inch pieces.
Bring a pot of salted water to a boil. Blanch the asparagus by placing them in the boiling water for about 2 minutes until they are bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain well and set aside.
Cook the Salmon:
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat.
Once the oil is hot and the butter is melted, add the salmon fillets, skin-side down (if the skin is on). Sear the salmon for about 4 minutes, or until the skin is crispy and golden. Flip the fillets and cook for another 3–4 minutes, or until the salmon is cooked through but still tender in the center. The exact cooking time will depend on the thickness of the fillets.
Squeeze fresh lemon juice over the salmon while it cooks to enhance its flavor.
Sauté the Asparagus:
In the same skillet, after removing the salmon, add the remaining tablespoon of olive oil. Add the blanched asparagus and sauté for about 2–3 minutes, just to warm them through and add a bit of color.
Add the minced garlic and cook for an additional minute until fragrant. Season with salt, pepper, and red pepper flakes (if using).
Serve:
Place a portion of the sautéed asparagus on each plate. Top with a salmon fillet.
Drizzle with lemon zest and a squeeze of fresh lemon juice. Garnish with fresh dill or parsley.
Wine Pairing:
Pair this dish with a refreshing Pinot Grigio from Italy, which complements the lightness of the salmon and the crispness of the asparagus. The wine’s bright acidity and citrus notes are the perfect match for the dish.
This simple yet sophisticated dish is perfect for a healthy, flavorful meal that combines the best of spring’s fresh produce with the richness of salmon. Enjoy!
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