Description
A wholesome and flavorful meal featuring pan-seared lemony brown butter salmon, crispy rosemary roasted potatoes, and garlicky sautéed asparagus, perfect for a well-rounded dinner.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each)
- 3 tbsp unsalted butter
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 1/2 lbs baby potatoes, halved
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp olive oil (for potatoes)
- 1 bunch asparagus, trimmed
- 2 cloves garlic, minced (for asparagus)
- 1 tbsp olive oil (for asparagus)
- Salt and pepper to taste (for vegetables)
Instructions
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden, flipping halfway.
- While potatoes roast, season salmon fillets with salt and pepper.
- In a skillet over medium heat, melt butter until it turns golden brown and nutty (about 3-4 minutes). Remove from heat and stir in lemon juice, zest, and 2 cloves garlic.
- Return skillet to medium heat and add salmon fillets, skin-side down. Cook for 4-5 minutes per side, basting with the lemon brown butter until cooked through and browned.
- For the asparagus, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add asparagus, season with salt and pepper, and cook for 5-6 minutes until tender-crisp.
- Serve salmon topped with brown butter sauce alongside roasted potatoes and garlic asparagus.
Notes
- Use ghee for a nutty flavor and dairy-free option.
- Swap potatoes with sweet potatoes for a lower glycemic index.
- Lemon zest adds brightness—don’t skip it!
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg