Pan-roasted Atlantic Salmon Recipe
jasmine rice, asparagus, lemon butter sauce
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Method
Preparation of Jasmine Rice
- 1
Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Cooking Asparagus
- 2
Prepare the Asparagus
Trim the tough ends off the asparagus spears. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes, or until tender and bright green. Season with salt and pepper to taste, then set aside.
Cooking Salmon
- 3
Pan-Roast the Salmon
Season the Atlantic salmon fillets with salt and black pepper on both sides. In the same skillet used for the asparagus, add another tablespoon of olive oil and heat over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet and cook for about 5-6 minutes, or until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and keep warm.
Making Lemon Butter Sauce
- 4
Prepare the Lemon Butter Sauce
In the same skillet used for the salmon, reduce the heat to low and add the stick of unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds, being careful not to burn the garlic. Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste. Allow to simmer for 1-2 minutes to combine flavors.
Plating
- 5
Serve the Dish
On a plate, serve a generous portion of jasmine rice topped with the sautéed asparagus. Place a salmon fillet on top of the asparagus and drizzle with the lemon butter sauce. Garnish with additional parsley if desired.