Safety-scanned gluten-free recipe

Pan-seared salmon with brown butter lime sauce and roasted asparagus

Name: Pan-seared salmon with brown butter lime sauce and roasted asparagus
Yield: 4
Ingredients: 500g / 1 lb asparagus spears; 3 ounces butter; 85g / 6 tbsp butter; 2 teaspoons minced Garlic; 3 to 5 tbsp freshly squeezed lime juice (to taste); Olive oil; 4 salmon fillets, at room temperature; Salt & pepper

Need a gluten free, primal, pescatarian, and ketogenic main course? Pan-seared salmon with brown butter lime sauce and roasted asparagus could be a tremendous recipe to try. This recipe serves 4 and costs $5.54 per serving. One serving contains 700 calories, 37g of protein, and 59g of fat. If you have salt & pepper, olive oil, tbsp butter, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It is perfect for Easter. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. Similar recipes are Pan-seared salmon with brown butter lime sauce and roasted asparagus, Pan-seared salmon with brown butter lime sauce and roasted asparagus, and Pan Seared Salmon with Sage Brown Butter Sauce.

Prep: Not provided
Cook: Not provided
Serves: 4

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

In a frying pan, melt the butter over medium-high heat. Once your pan is piping hot, carefully place the salmon (lay it away from you, not towards you or you might get burnt by the butter) and cook 3-5 minutes on each side, until salmon has cooked through.
Place the butter in a small saucepan and allow to melt over medium heat, stirring occasionally, until the butter is fragrant and has turned slightly brown (but not burnt).
Remove from the heat and allow to cool down a little bit before pouring into a blender along with the lime juice and garlic. Season with salt and pepper and blend until well combined.
Pour sauce back into the pan, straining it if need be. You may need to rewarm it on low heat before serving.For the roasted asparagus: Preheat your oven to 200C/400F and line a roasting tin with aluminium foil.
Cut off the asparagus ends if they are tough.
Drizzle with olive oil, salt and pepper. Toss the spears to coat them evenly. Arrange the asparagus spears in a single layer. Depending on your oven and the thickness of the asparagus, roast for 10-12 minutes, or until the asparagus are tender when pierced with a fork.Find more recipes on my blog http://alalemon.com

Nutrition

Calories	700.02 kcal
Fat	59.42 g
Carbohydrates	6.32 g
Protein	36.98 g

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Source: Spoonacular