Pan Seared Salmon Recipe
lemon basil orzo, asparagus lemon buerre blanc
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Ingredients
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For the Salmon
For the Lemon Basil Orzo
For the Asparagus Lemon Beurre Blanc
Method
For the Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Salmon
In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
For the Lemon Basil Orzo
- 3
Cook the Orzo
In a medium saucepan, bring vegetable broth to a boil. Add orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and return to the pot.
- 4
Flavor the Orzo
Stir in lemon zest, lemon juice, fresh basil leaves, and parmesan cheese into the orzo. Mix well and keep warm.
For the Asparagus Lemon Beurre Blanc
- 5
Prepare the Shallots
Finely chop the shallots.
- 6
- 7
Make the Beurre Blanc
In the skillet, add chopped shallots and white wine. Bring to a simmer and cook until reduced by half. Gradually whisk in the cold butter one piece at a time until emulsified. Stir in lemon juice and season with salt and pepper.