Pan-Seared Salmon with Lemon Butter Sauce, Roasted Asparagus, and Garlic Parmesan Quinoa
Tips for Experienced Cooks
For a real depth of flavor, try substituting the chicken broth with a homemade fish stock in both the sauce and quinoa. This will complement the salmon perfectly. Additionally, consider finishing the salmon under a broiler for a minute or two for an extra crispy top layer without overcooking the inside. Experiment with fresh herbs like dill or tarragon in the lemon butter sauce to enhance the flavor profile.
Step 1: Preheat oven and season salmon
Preheat the oven to 425°F (220°C). Season the salmon fillets with salt and black pepper on both sides.
- 4 salmon fillets
- Salt and black pepper
Step 2: Sear the salmon
Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side down in the skillet and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through. Remove from the skillet and set aside.
- 2 tablespoons olive oil
- Salmon fillets from step 1
Step 3: Make the lemon butter sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Add the lemon juice and chicken broth to the skillet. Bring to a simmer and cook for 2 minutes, until the sauce has slightly thickened.
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1/4 cup lemon juice
- 1/2 cup chicken broth
Step 4: Finish the salmon
Return the salmon to the skillet and spoon the lemon butter sauce over the fillets. Cook for an additional 1-2 minutes, until heated through.
- Salmon fillets from step 2
Step 5: Roast the asparagus
Toss the asparagus with olive oil, salt, and black pepper. Arrange the asparagus in a single layer on a baking sheet. Roast in the preheated oven for 12-15 minutes, until tender and lightly browned.
- 1 lb asparagus
- 2 tablespoons olive oil
- Salt and black pepper
Step 6: Cook the quinoa
In a medium saucepan, bring the chicken broth and minced garlic to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove the quinoa from the heat and fluff with a fork. Stir in the grated parmesan cheese and chopped parsley.
- 1 cup chicken broth
- 3 cloves garlic (minced)
- 1 cup quinoa
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped parsley
Step 7: Serve
To serve, divide the salmon fillets, roasted asparagus, and garlic parmesan quinoa among 4 plates. Garnish with additional parsley, if desired.
Meat, Eggs, & Dairy
- 4 fillets salmon
- 4 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
Seasonings & Spices
- 4 cloves garlic
- 2 cloves garlic
- 1 tablespoon chopped fresh parsley
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh Produce & Herbs
- 1/4 cup fresh lemon juice
- 1 bunch asparagus
Pantry Items
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1 cup quinoa
- 2 cups chicken broth
