GARLIC BUTTER SALMON AND ASPARAGUS
Serving: 2 Prep time: 15 minutes Cook time: 25 Minutes
Estimated nutrition per serving:
Calories 510.69kcal
Total Fat 41.44g
Carbs 20.31g
Sugars 9.02g
Protein 19.88g
Sodium 81.59mg
Fiber 7.41g
Ingredients:
- 1 salmon fillet medium, cut in 3 or 4 chunks
- 2 bunches asparagus rinsed and trimmed
- 1 ½ Tbs olive oil
- ½ teaspoon minced garlic
- ½ cup (125ml) low-sodium vegetable broth or white wine
- 0.5 stick butter
- 1 cup cherry tomatoes halved, or grape
- 0.25 red onion small, minced
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Step 1
Combine halved cherry tomatoes with .5 tbs olive oil, minced red onion, salt and pepper. Mix & marinate in a shallow plate or bowl while cooking salmon and asparagus.
Step 2
Season salmon with salt and pepper. Let sit while you prepare the asparagus.
Step 3
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside.
Step 4
Heat 1 tbs olive oil in a large pan over medium-low heat. Gently cook salmon on both sides until golden brown. Remove the salmon fillets from pan and set aside to a plate.
Step 5
In the same pan over medium heat, add minced garlic then vegetable broth. Bring to a simmer. Add butter, parsley. Give a quick stir to combine.
Step 6
Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
Step 7
Separate fish & asparagus with divided marinated tomatoes. Enjoy!