Pan-roasted Atlantic Salmon Recipe
Gluten Free, jasmine rice, asparagus, lemon butter sauce
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Method
Preparation
- 1
Prepare the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rinsed jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Asparagus
Trim the woody ends off the asparagus. In a large skillet, bring water to a boil and blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Prepare the Lemon Butter Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the lemon juice, salt, and pepper. Remove from heat and add chopped parsley. Set aside.
Cooking Salmon
- 4
Pan-Roasting the Salmon
Season the salmon fillets with salt and black pepper on both sides. In a large skillet, heat a tablespoon of oil over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Serving
- 5
Assemble the Dish
Fluff the jasmine rice with a fork and divide it among four plates. Place a salmon fillet on top of the rice, arrange the blanched asparagus on the side, and drizzle the lemon butter sauce over the salmon. Garnish with additional parsley if desired.
