Pan Roasted Salmon Recipe

Prepare the Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil over medium-high heat.

Simmer the Rice

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Asparagus

Trim the tough ends off the asparagus and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

Prepare the Salmon

Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.

Roast the Salmon and Asparagus

Place the seasoned salmon fillets on the same baking sheet as the asparagus. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Melt the Butter

In a small saucepan over medium heat, melt 1 stick of butter.

Add Garlic and Lemon Juice

Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice, salt, and black pepper.

Finish the Sauce

Remove from heat and stir in the chopped fresh parsley. Set aside.

Plate the Dish

Serve the fluffy jasmine rice on plates, topped with roasted salmon and asparagus. Drizzle the lemon butter sauce over the salmon and garnish with additional parsley if desired.