Lemon garlic butter salmon
05m prep 15m cook 4 servings
This eat-with-your-eyes pan is what Fish Friday goals are made of: golden fillets drenched in a buttery, garlicky sauce with spring greens – on the table in 20 minutes!
590 calories per serve
Allergens: Recipe may contain milk, fish and lactose.
7 Ingredients
2 lemons
2 tbsp extra virgin olive oil
4 (about 600g) skinless salmon fillets
80g butter, chopped
3 garlic cloves, crushed
2 tbsp chopped fresh continental parsley leaves, plus extra leaves, to serve
1 bunch asparagus, trimmed
3 Method Steps
Juice 1 lemon . Cut the remaining lemon into thick slices. Heat oil in a frying pan over medium-high heat. Cook lemon slices for 2 minutes each side or until caramelised. Transfer to a plate.
Add the salmon, top-side down, to pan and cook for 2 minutes or until golden. Turn over salmon and move to 1 side of pan.
Add the butter, garlic and parsley to the pan. Cook, stirring, for 1 minute or until aromatic. Add lemon juice, lemon slices and asparagus. Bring to boil. Simmer for 3-5 minutes or until fish flakes when tested with a fork in the thickest part. Spoon the butter mixture over the fish. Top with extra parsley to serve.
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