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Pan-seared salmon with brown butter lime sauce and roasted asparagus

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $5.54 One serving costs about $5.54

$5.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 easter,gluten-free,primal,pescetarian,gluten free,primal,pescatarian lunch,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

Pan-seared salmon with brown butter lime sauce and roasted asparagus might be just the main course you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 700 calories, 37g of protein, and 59g of fat per serving. For $5.54 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of lime juice, butter, tbsp butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It can be enjoyed any time, but it is especially good for Easter. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Similar recipes include Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten, Pan Seared Salmon with Sage Brown Butter Sauce, and Honey Glazed Salmon with Brown Butter Lime Sauce.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Raymond Reserve Selection Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Raymond Reserve Selection Chardonnay

The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
1.1 lb
1.1 lb asparagus spears
asparagus spears
3 oz
3 oz butter
butter
3 oz
3 oz butter
butter
2 tsps
2 tsps garlic
garlic
3 Tbsps
3 Tbsps lime juice
lime juice
some
some olive oil
olive oil
4 fillet
4 fillet salmon
salmon
some
some Salt & Pepper
Salt & Pepper
1.1 lb asparagus spears
1.1 lb
asparagus spears
3 oz butter
3 oz
butter
3 oz butter
3 oz
butter
2 tsps garlic
2 tsps
garlic
3 Tbsps lime juice
3 Tbsps
lime juice
some olive oil
some
olive oil
4 fillet salmon
4 fillet
salmon
some Salt & Pepper
some
Salt & Pepper

Equipment

aluminum foil
aluminum foil
frying pan
frying pan
sauce pan
sauce pan
blender
blender
oven
oven
aluminum foil
aluminum foil
frying pan
frying pan
sauce pan
sauce pan
blender
blender
oven
oven


Instructions

  1. In a frying pan, melt the butter over medium-high heat. Once your pan is piping hot, carefully place the salmon (lay it away from you, not towards you or you might get burnt by the butter) and cook 3-5 minutes on each side, until salmon has cooked through. Serve immediately, drizzled with sauce.
  2. For the brown butter lime sauce: Place the butter in a small saucepan and allow to melt over medium heat, stirring occasionally, until the butter is fragrant and has turned slightly brown (but not burnt). Remove from the heat and allow to cool down a little bit before pouring into a blender along with the lime juice and garlic. Season with salt and pepper and blend until well combined. Pour sauce back into the pan, straining it if need be. You may need to rewarm it on low heat before serving.
  3. For the roasted asparagus: Preheat your oven to 200C/400F and line a roasting tin with aluminium foil. Cut off the asparagus ends if they are tough. Drizzle with olive oil, salt and pepper. Toss the spears to coat them evenly. Arrange the asparagus spears in a single layer. Depending on your oven and the thickness of the asparagus, roast for 10-12 minutes, or until the asparagus are tender when pierced with a fork.
  4. Find more recipes on my blog http://alalemon.com

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.54
Ingredient
500 grams asparagus spears
3 ounces butter
85 grams butter
2 teaspoons garlic
3 tablespoons lime juice
some olive oil
4 fillets salmon
Price
$4.43
$0.73
$0.73
$0.13
$0.38
$0.67
$15.10
$22.17

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
700 Calories
36g Protein
59g Total Fat
6g Carbs
35% Health Score
Limit These
Calories
700
35%

Fat
59g
91%

  Saturated Fat
25g
159%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
184mg
62%

Sodium
575mg
25%

Get Enough Of These
Protein
36g
74%

Selenium
65µg
94%

Vitamin B12
5µg
91%

Vitamin B6
1mg
76%

Vitamin B3
14mg
73%

Vitamin K
63µg
60%

Vitamin B2
0.84mg
49%

Phosphorus
419mg
42%

Vitamin A
2081IU
42%

Vitamin B1
0.57mg
38%

Copper
0.67mg
33%

Vitamin B5
3mg
32%

Potassium
1115mg
32%

Vitamin E
4mg
30%

Folate
109µg
27%

Iron
4mg
23%

Magnesium
68mg
17%

Vitamin C
10mg
13%

Manganese
0.25mg
13%

Zinc
1mg
12%

Fiber
2g
11%

Calcium
65mg
7%

Vitamin D
0.64µg
4%

covered percent of daily need

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