Crispy-skinned pan-seared salmon fillet basted with fresh garlic and lemon butter, served over fluffy quinoa with steamed tender asparagus.
Ingredients
2 fresh salmon fillets (skin-on)
2 tbsp unsalted butter
3 garlic cloves (minced)
Juice and zest of 1/2 fresh lemon
1 bunch baby asparagus
2 cups cooked quinoa or brown rice
Fresh cracked pepper & sea salt
Instructions
Pat salmon fillets completely dry; season generously with sea salt and black pepper.
Sear skin-side down in a hot skillet for 5 minutes until crispy.
Flip, add butter, minced garlic, and lemon juice; baste continuously for 3 minutes.
Steam asparagus spears in the same pan for 2 minutes until bright green.
Assemble bowls with quinoa, seared salmon, and asparagus; drizzle pan butter on top.
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👨🍳 Cooking Instructions
Pat salmon fillets completely dry; season generously with sea salt and black pepper.
Sear skin-side down in a hot skillet for 5 minutes until crispy.
Flip, add butter, minced garlic, and lemon juice; baste continuously for 3 minutes.
Steam asparagus spears in the same pan for 2 minutes until bright green.
Assemble bowls with quinoa, seared salmon, and asparagus; drizzle pan butter on top.
