- Lemon Garlic Butter Salmon.jpg (75.96 KiB) Viewed 15 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- Juice of 1 lemon, plus 1 lemon, cut into thick slices
- 4 x 150g salmon fillet, skin removed
- 80g butter, diced
- 3 garlic cloves, crushed
- 2 tbsp freshly chopped flat-leaf parsley leaves, plus extra leaves, to garnish
- 250g asparagus, trimmed
Method
1. Heat the oil in a frying pan over medium - high heat. Cook the lemon slices for 2 minutes on each side or until caramelised. Transfer the lemon slices to a plate.
2. Add the salmon, top-side down, to the pan and cook for 2 minutes or until golden. Turn the salmon over and move to one side of the pan.
3. Add the butter, garlic and chopped parsley to the pan. Cook, stirring, for 1 minute or until aromatic. Add the lemon juice, caramelised lemon slices and asparagus. Bring to the boil. Simmer for 3 - 5 minutes or until the salmon flakes when tested with a fork in the thickest part. Spoon the butter mixture over the top of the fish, garnish with the extra parsley leaves and serve wth baby new potatoes, if liked.
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