Salmon & Asparagus with Garlic Lemon Butter

Written By Chelsea Kazmierczak-Goethel

This nourishing and refreshing dish is packed with healthy fats and flavor. Easily adjust the citrus and spice levels for your taste buds. Don’t be intimidated by cooking salmon, I’ll walk you through it. Ready in 30 minutes or less, this has become a favorite in our house!

Pairs well with mashed or roasted cauliflower, roasted sweet potatoes or baby reds, or quinoa.

Serves: 2

Ingredients:

·      12 – 16 ounces Salmon fillet (preferably wild caught), cut into 4 pieces

·      1 bunch of asparagus, trimmed

·      1 tablespoon avocado oil

·      3-4 cloves of garlic, minced or pressed (see notes)

·      1 cup of chicken or vegetable broth or stock (see notes)

·      ½ stick of butter, or 4 tablespoons of ghee

·      1-3 tablespoons of hot sauce, optional

·      Juice of ½ lemon

·      2 tablespoons of chopped parsley, plus extra for garnish

·      Slices of lemon, for garnish

·      Crushed red chili pepper flakes, optional for garnish

 

Instructions:

1.     Pat the salmon dry, then season with salt and pepper. Let it rest for a few minutes.

2.     Trim the ends of the asparagus and steam for 3-4 minutes. Set aside for later.

  • **If the asparagus is quite thin, you can skip this step.

3.     Heat the avocado oil in a stainless steel or enameled cast iron pan over medium-low heat. When the pan is hot, place the salmon in, skin side down.

  • Once the color change of cooking has spread about ¾ way up the salmon (about 5 minutes), gently flip.

  • Cook for a few more minutes until golden brown.  

4.     While the salmon is cooking, prepare the sauce ingredients:

  • Mince your garlic.

  • Measure the broth.

  • Combine the butter, lemon juice, hot sauce, and parsley in a bowl .

5.     Remove the salmon from the pan and set aside.

6.     Add the minced garlic and sauté for a few seconds, then add the broth and de-glaze the pan with a wooden spoon.

7.     Add the butter, lemon juice, hot sauce, parsley and bring the mixture to a gentle boil.

8.     Add the asparagus and cook for a few minutes until fork tender. Add the salmon back to the pan to briefly reheat.

9.     Serve immediately, garnished with parsley, lemon, and crushed red pepper.

 

 

Notes:

·      Letting the minced garlic sit for 10-15 minutes before cooking can potentially increase its heart health benefits. You could do this before any cooking begins.

·      Consider using bone broth for added nutrients.

·      Increase the sauce quantity (broth, butter, lemon juice) to meet your needs. We love how the lemon garlic sauce pairs with mashed cauliflower.

Recipe adapted from EatWell101.com

Chelsea Kazmierczak-Goethel