Lemon Garlic Butter Salmon
2 T extra virgin olive oil
Salt and pepper
4 x 160g boneless salmon portions, skin off
80g butter, chopped
3 garlic cloves, crushed
2 T parsley leaves, chopped, plus extra leaves, to serve
1 bunch asparagus, trimmed
- 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.
- Season the salmon then add salmon, top side down, to pan and cook for 2 minutes or until golden. Turn over salmon and move to the outside of the 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 then simmer for 3-5 minutes, basting, 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.
Recipe adapted from taste.com.au
To order salmon for this recipe, click here!