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Pan-seared salmon fillet drizzled with strawberry balsamic glaze next to roasted asparagus on a white plate.

Pan-Seared Salmon with Strawberry Balsamic Reduction

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 2 (6-ounce) skin-on salmon fillets
  • 1/2 lb thin asparagus, woody ends trimmed
  • 1 tablespoon extra -virgin olive oil, divided
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon hone y
  • 1 teaspoon fresh thyme leaves

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place asparagus on a baking sheet, drizzle with 1/2 tablespoon olive oil, and season with half of the salt and pepper. Toss to coat.
  3. Roast asparagus for 10 to 12 minutes until tender-crisp.
  4. Season the salmon fillets with the remaining salt and pepper.
  5. Heat the remaining 1/2 tablespoon olive oil in a medium non-stick skillet over medium-high heat.
  6. Place salmon fillets in the skillet, skin-side up. Sear for 4 minutes until golden brown, then flip and cook for another 3 to 4 minutes until internal temperature reaches 145°F.
  7. While salmon cooks, combine strawberries, balsamic vinegar, and honey in a small saucepan over medium heat.
  8. Simmer the strawberry mixture for 8 to 10 minutes, mashing slightly with a fork, until the liquid has reduced by half and thickened into a glaze.
  9. Arrange the roasted asparagus and salmon on two plates.
  10. Drizzle the strawberry balsamic reduction over the salmon and garnish with fresh thyme leaves.