Pan-Fried Salmon with Citrus Vinaigrette


  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh orange juice
  • 8 6-ounce skinless salmon fillets
  • 2 pounds asparagus
  • Salt and freshly ground pepper
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh lemon juice
  • + 3 more ingredients
    • 3 tablespoons vegetable oil
    • 1 medium shallot
    • 2 tablespoons snipped chives

In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat. In a small sauce...

View full recipe at Food & Wine


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