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Recipe for Salmon and Asparagus

August 24, 2021

One of the most wonderful things about The Farm Life is that most of the food we eat is produced right here, on Seven Sons Farms. 

But one thing we can’t get enough of is fresh fish. Sure, there’s some good bass fishing on J.E. Roush (Huntington) Lake, only about 20 miles away, but what our family really craves is salmon.

And not just any salmon — wild-caught Alaskan salmon.

At Seven Sons Farms, we hold all the food we serve to our family — and our customers — to the same high standards as the food we produce. Unfortunately, over 50% of salmon sold in the US — including all Atlantic Salmon — is factory farmed.

Factory farmed salmon is bad for the environment — and it’s not as good for you as wild-caught salmon, either.

SevenSonsSockeyeSalmon-Opt.jpg

That’s why we partnered up with Captain Tony and his crew to offer you the best Wild-Caught Alaskan Sockeye Salmon Filets money can buy.

You can learn more about Captain Tony and the way he catches and harvests your salmon here. Short of hauling a salmon out of Alaska’s crystal-clear Bristol Bay yourself, you won’t find a more delicious fish to serve your family.

Here’s a quick but delicious recipe for Pan-Seared Lemon-Butter Salmon paired with Roasted Asparagus that you can have on the table in just 30 minutes. 

Lemon-Butter brings out the fresh, delicious flavors of the wild-caught salmon without overpowering them, and Roasted Asparagus is the perfect complement.

Recipe here:

Pan-Seared Lemon-Butter Salmon

Prep Time: 15 minutes  Cook Time: 15 minutes  Serves 2

Ingredients Needed:

  • 2 tablespoons extra virgin olive oil
  • 2 Seven Sons Sockeye Salmon fillets
  • 1/4 tsp salt per fillet
  • 1/4 tsp ground black pepper per fillet
  • 1 clove garlic, crushed 
  • 3 Tbsp unsalted butter
  • Juice from 1/2 lemon
  • Zest from 1 lemon
  • 2 Tbsp fresh parsley, finely chopped.

How to Make It:

  1. Defrost the salmon fillets if frozen and pat completely dry on both sides.
  2. Season each side of the fillet with salt and pepper.
  3. In a nonstick skillet, heat olive oil over medium heat.
  4. Add the fillet one at a time, skin side down. Avoid moving the fillet once it hits the hot oil.
  5. Cook the fillet for approximately 5 minutes. Flip the fillet over and fry the reverse side for 2 minutes.
  6. Remove the fillet and place the fillets skin side down on a towel to absorb any oils.
  7. Return the pan to the stove and heat the pan on medium until hot, approximately 1 minute.
  8. Add the unsalted butter and allow to melt.
  9. Add the crushed garlic to the melted butter and stir for 30 seconds.
  10. With the flame turned to low, add the lemon juice, lemon zest and chopped parsley. Stir to combine and remove from heat.
  11. Place the cooked salmon back in the pan along with the lemon garlic butter sauce and spoon the sauce over each fillet. Serve immediately.

Roasted Asparagus

Prep Time: 5 minutes  Cook Time: 8 minutes  Serves 2

Ingredients Needed:

  • 1 bunch asparagus, woody ends trimmed off
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Juice from 1/2 lemon

How to Make It:

  1. Preheat the oven to 400F
  2. Trim the ends off each asparagus. Wash and dry the asparagus thoroughly.
  3. Prepare a roasting sheet pan with parchment paper or aluminum foil for easier cleanup.
  4. Place the dried asparagus on the sheet pan and drizzle the olive oil over the asparagus.
  5. Toss the asparagus with the oil, garlic powder, chili flakes, salt and pepper.
  6. Place the sheet pan in the oven and roast for 7 minutes, checking for done-ness. For thicker asparagus you may need to roast the asparagus for an additional 2-3 minutes.
  7. Remove the sheet pan from the oven and squeeze 1/2 a lemon over the asparagus. Serve immediately.
Brock Hitzfield

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