Skillet Fish and Asparagus

overhead shot of dinner plate with fish, asparagus, and quinoa pilaf.

5 from 1 vote

This easy one-dish, five-ingredient fish recipe comes together in just minutes. It's the perfect quick-fix meal packed with nutrition.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 291kcal

Author: Jessica Fisher

Cost: $7

Equipment

large skillet

Ingredients

2 tablespoon olive oil
1 ½ lb fish fillets
2 teaspoon Homemade Seasoned Salt
1 lb asparagus spears
lemon wedges or slices

US Customary - Metric

Instructions

Pat the fish dry and season the fish fillets with 1 teaspoon of the spice mixture.
1 ½ lb fish fillets, 2 teaspoon Homemade Seasoned Salt
Heat the oil in a large nonstick skillet over medium heat. Add the fish fillets to the pan skin side down and saute the fish until cooked through, about 7 to 10 minutes. Transfer the fish to a plate and tent with foil
2 tablespoon olive oil
Add the asparagus to the drippings in the hot pan, and toss until coated, cooking about 5 to 7 minutes. If the pan looks dry, you can add a bit of water or more oil to the pan. Season the asparagus to taste with the remaining spice mix.
1 lb asparagus spears
Serve the asparagus and fish with the lemon wedges.
lemon wedges or slices

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Nutritional values are approximate and based on ¼ the recipe.

Serving Suggestions: Serve fish and asparagus as you would another cooked protein, with side dishes such as cooked veggies or grains. You may want to add a sauce, melted butter, or lemon wedges.

To Make Ahead: Store the cooked fish and asparagus in a covered dish in the fridge. Reheat prior to serving.

Freeze Extra for Later: I don't recommend freezing this dish.

To Make a Meal Prep: Prepare the fish and asparagus according to the recipe and divide the batch into 4 meal prep containers along with your preferred side dishes. Cover and refrigerate until ready to serve. Consume within 2 days.

Make a Plan for Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. They are good chopped and added to salads or soups.

Substitution Ideas

favorite seasoning - You can season the fish simply with a little salt and black pepper or pile on the flavor with a favorite blend, like my Homemade Seasoned Salt or Cajun Spice Mix.

asparagus spears - Depending on how many people you want to serve, you'll need 1 to 2 asparagus bundles with the woody stems broken off. If asparagus isn't in season, you can use cherry tomatoes, fresh or frozen green beans, summer squash, or broccolini.

Nutrition