Pan-seared, oven-finished salmon wrapped in crisp butter lettuce with a bright lemon-garlic herb sauce and tender-roasted asparagus; tangy crumbled feta adds a salty, creamy finish.
Crisp Lettuce Cups with Garlic‑Herb Salmon & Roasted Asparagus
A fast, low‑carb weeknight dinner—pan‑seared salmon finished in the oven, wrapped in butter lettuce, and dressed with a zippy lemon‑garlic‑herb sauce and salty feta.
Some nights you want dinner that feels indulgent without the heavy starch. Here, tender, flaky salmon gets a crisped exterior from a quick sear, then finishes in the oven while butter lettuce provides a cool, crunchy cradle. Roasted asparagus brings caramelized sweetness and a little char, and crumbled feta offers a salty, creamy pop that makes each bite feel complete.
The method is straightforward and forgiving: pat the fillets dry and season, sear skin‑side down in a hot ovenproof skillet for 3–4 minutes to render and crisp the skin, then transfer to a 425°F oven to finish. Trim the asparagus, toss with a little olive oil, salt and pepper, and roast on a rimmed sheet until just tender and slightly blistered—simple, hands‑off roasting that plays nicely with the salmon.
A quick garlic‑herb sauce brings the whole plate together: minced garlic, chopped parsley and dill, olive oil, lemon zest and juice, and a touch of Dijon mustard. The mustard helps emulsify the dressing so it clings to the salmon, while bright lemon and fresh herbs cut through the fish’s richness. Scatter crumbled feta over the top for tangy richness and a lovely contrast to the herbs.
Make the sauce ahead if you like—the dish comes together in roughly 30 minutes—trim the asparagus and wash lettuce leaves earlier in the day to save time. Serve open‑faced or wrapped, with extra lemon wedges for squeezing; it’s a light, satisfying dinner that’s big on flavor and easy enough for busy weeknights.
Ingredients
How to Make Lettuce-Wrapped Garlic Herb Salmon with Asparagus
- Preheat oven to 425°F (220°C). Pat salmon dry with paper towels and season both sides with 3/4 tsp of the kosher salt and 1/4 tsp black pepper.
- Trim woody ends from the asparagus and toss on a rimmed baking sheet with 1/2 tbsp olive oil, a pinch of salt and a little black pepper; spread in a single layer.
- Make the garlic-herb sauce by mincing the garlic and finely chopping the parsley and dill; in a small bowl whisk together 1 1/2 tbsp olive oil, the minced garlic, chopped herbs, juice and zest of half the lemon, and the Dijon mustard; reserve.
- Heat a large ovenproof skillet over medium-high heat. When hot, add a light film of oil and place salmon fillets skin-side down; sear undisturbed 3–4 minutes until the skin is crisp (or the first side is golden).
- Flip the salmon, spoon about half the garlic-herb sauce over the tops, then transfer the skillet to the oven and roast both salmon and asparagus (asparagus on its sheet pan) for 6–8 minutes more, until salmon registers 125–130°F (51–54°C) for medium or to your preferred doneness and asparagus is tender-crisp.
- Remove salmon from oven and let rest 3 minutes; transfer asparagus to a cutting board and cut into 2–3 inch lengths if desired. Spoon any pan juices over the salmon and finish with a squeeze of the remaining lemon half.
- Assemble the wraps by placing a lettuce leaf, a few asparagus spears, a portion of salmon (flaked or whole), a sprinkle of crumbled feta and a little extra herb sauce; finish with a pinch of red pepper flakes and an extra twist of black pepper.
- Serve immediately while salmon is warm so the lettuce stays crisp; leftovers keep sauce-chilled in the fridge for up to 2 days (reheat salmon gently if desired).
Recipe Card
Lettuce-Wrapped Garlic Herb Salmon with Asparagus
Pan-seared, oven-finished salmon wrapped in crisp butter lettuce with a bright lemon-garlic herb sauce and tender-roasted asparagus; tangy crumbled feta adds a salty, creamy finish.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Pat salmon dry with paper towels and season both sides with 3/4 tsp of the kosher salt and 1/4 tsp black pepper.
- Trim woody ends from the asparagus and toss on a rimmed baking sheet with 1/2 tbsp olive oil, a pinch of salt and a little black pepper; spread in a single layer.
- Make the garlic-herb sauce by mincing the garlic and finely chopping the parsley and dill; in a small bowl whisk together 1 1/2 tbsp olive oil, the minced garlic, chopped herbs, juice and zest of half the lemon, and the Dijon mustard; reserve.
- Heat a large ovenproof skillet over medium-high heat. When hot, add a light film of oil and place salmon fillets skin-side down; sear undisturbed 3–4 minutes until the skin is crisp (or the first side is golden).
- Flip the salmon, spoon about half the garlic-herb sauce over the tops, then transfer the skillet to the oven and roast both salmon and asparagus (asparagus on its sheet pan) for 6–8 minutes more, until salmon registers 125–130°F (51–54°C) for medium or to your preferred doneness and asparagus is tender-crisp.
- Remove salmon from oven and let rest 3 minutes; transfer asparagus to a cutting board and cut into 2–3 inch lengths if desired. Spoon any pan juices over the salmon and finish with a squeeze of the remaining lemon half.
- Assemble the wraps by placing a lettuce leaf, a few asparagus spears, a portion of salmon (flaked or whole), a sprinkle of crumbled feta and a little extra herb sauce; finish with a pinch of red pepper flakes and an extra twist of black pepper.
- Serve immediately while salmon is warm so the lettuce stays crisp; leftovers keep sauce-chilled in the fridge for up to 2 days (reheat salmon gently if desired).
Nutrition
- Carbohydrates
- 6
- Saturated Fat
- 5.2
- Sodium
- 800
- Fiber
- 2.5
- Unsaturated Fat
- 19
- Protein
- 41
- Fat
- 24
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 380
- Sugar
- 2