Pan-Seared Salmon with Asparagus Butter Recipe


Nutrition

Cal/Serving: 479
Daily Value: 24%
Servings: 6

Low-Carb, Low-Sodium
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat35g54%
Saturated11g53%
Trans0g0%
Carbs4g1%
Fiber2g7%
Sugars2g0%
Protein37g73%
Cholesterol114mg38%
Sodium103mg4%
Calcium38mg4%
Magnesium58mg14%
Potassium786mg22%
Iron2mg13%
Zinc1mg7%
Vitamin A894IU18%
Vitamin C16mg27%
Thiamin (B1)0mg30%
Riboflavin (B2)0mg22%
Niacin (B3)15mg77%
Vitamin B61mg57%
Folic Acid (B9)85µg21%
Vitamin B126µg92%
Vitamin D0µg0%
Vitamin E8mg39%
Vitamin K36µg45%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Most people just throw away the blunt ends of their asparagus after they've trimmed them, but this asparagus butter is a great way to make sure none of the spring vegetable goes to waste. Sautéed in butter and lemon juice, the salmon's citrus flavors complement the roasted asparagus and asparagus butter. 

3
Ratings2

INGREDIENTS

  • Six 6-ounce fillets salmon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed and peeled, ends saved
  • 1/2 stick butter, at room temperature
  • Juice and zest from 1 lemon
  • 2 tablespoons olive oil, plus more as needed

DIRECTIONS

Preheat the oven to 375 degrees.

Heat a large sauté pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, and add to the pan. Sear until almost cooked through, about 7 minutes. Flip the fillets over in the pan and cook for 2 minutes more. Add the lemon juice and let it reduce. 

Meanwhile, add the asparagus to a baking sheet and season with salt and pepper. Drizzle a little olive oil over the asparagus, toss to distribute, and roast in the oven for 12 minutes.

To make the asparagus butter, bring a small saucepan of salted water to a boil. Boil the asparagus ends until tender, about 4 minutes. Chill in an ice bath, and then gently fold into thebutter. Keep the butter chilled until ready to serve. 

Serve a salmon fillet over 3-4 stalks of asparagus, and add a pad of asparagus butter on top. Garnish with lemon zest. 

Recipe Details

Servings: 6

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