Lemon Garlic Salmon with Crispy Gnocchi and Asparagus
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Add potato gnocchi to just about any dinner and it becomes a quick hit. That’s certainly the case with this easy, five-ingredient skillet, in which salmon fillets meet crispy pan-fried gnocchi, tender asparagus spears, and lots of lemon and garlic. It’s equal parts bright and satisfying, and comes together in under 30 minutes.
Sauté Your Gnocchi for an Easy One-Pan Dinner
Store-bought gnocchi — be it fresh, frozen, or shelf-stable — is the easy convenience that really makes this recipe a star. But instead of throwing it into a pot of boiling water to cook, you’ll sauté it in the same skillet as the salmon and asparagus. Pan-frying the gnocchi means it’s golden-brown and crisp on the outside but perfectly tender and fluffy on the inside, and it saves you from dirtying another dish. When paired with buttery salmon fillets and juicy asparagus, it’s the ultimate easy weeknight dinner.
Comments 0 RatingsLemon Garlic Salmon with Crispy Gnocchi and Asparagus
Yield Serves 4
Prep time 7 minutes to 10 minutes
Cook time 10 minutes to 15 minutes
- alcohol-free
- dairy-free
- egg-free
- peanut-free
- shellfish-free
- pork-free
- pescatarian
- sugar-conscious
- gluten-free
- tree-nut-free
- high-fiber
- soy-free
- wheat-free
- red-meat-free
- Calories 673
- Fat 37.4 g (57.6%)
- Saturated 7.3 g (36.7%)
- Carbs 41.4 g (13.8%)
- Fiber 5.4 g (21.6%)
- Sugars 3.2 g
- Protein 42.7 g (85.5%)
- Sodium 995.7 mg (41.5%)
Ingredients
- 1 pound
asparagus
- 4 cloves
garlic
- 1
medium lemon
- 4
(6-ounce) skin-on salmon fillets
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 4 tablespoons
olive oil, divided
- 1 pound
fresh, shelf-stable, or frozen potato gnocchi
Instructions
-
Trim the woody ends off 1 pound asparagus. Cut crosswise into 2-inch pieces on a slight diagonal. Thinly slice 4 garlic cloves. Finely grate the zest of 1 medium lemon, then halve the lemon. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
-
Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.
-
Transfer the salmon skin-side down to a plate (it will not be cooked through). Add the remaining 2 tablespoons olive oil to the pan. Add 1 pound potato gnocchi and arrange into a single layer, breaking them apart with your hands if needed. Cook undisturbed until golden-brown on the bottom, 2 to 4 minutes.
-
Add the asparagus, garlic, and lemon zest, and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté until the asparagus is vibrant green but not yet tender, about 2 minutes.
-
Reduce the heat to medium. Return the salmon skin-side down to the pan, nestling it into the gnocchi and asparagus. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Squeeze the juice from the reserved lemon over the salmon, gnocchi, and asparagus.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
Sheela Prakash
Senior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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