← Nouns Cooking · Plant-Based

Ingredients

• 400 g Asparagus, woody ends snapped off
• 2 tbsp Olive oil
• 4 skinless salmon fillets (about 150 g each)
• 60 g Butter, cubed
• 2 cloves Garlic, finely chopped
• 1 Lemon, half juiced, half cut into wedges
• 2 tsp chopped parsley
• salt and black pepper

Method

1. Heat the oven to 220°C (425°F). Toss the asparagus with 1 tbsp of the oil, salt and pepper on a tray and roast for 10–12 min, until tender and lightly charred.
2. Meanwhile, pat the salmon dry and season both sides. Heat the remaining oil in a large non-stick frying pan over medium-high heat and cook the salmon for 3 min, until golden underneath.
3. Flip the fillets and turn the heat down to medium. Add the butter; once it foams, add the garlic and spoon the bubbling butter over the fish for 2–3 min, until the salmon is just cooked and flakes easily in the centre.
4. Take off the heat, squeeze in the lemon juice and add the parsley, swirling to make a glossy sauce.
5. Serve the salmon on the asparagus with the garlic butter spooned over and lemon wedges on the side.

Tips

• About 32 g protein and under 5 g carbs per serving.
• Use ghee or olive oil instead of butter to make it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food