Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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.

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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 NV Mindbender Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

NV Mindbender Chardonnay

Lightly Oaked, the Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The good percentage of oak aging brings a lovely vanilla note. The Mindbender Chardonnay is here to make you see Chardonnay in a new and innovative way. The Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. Visually it is golden straw in color. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The well-rounded flavors carry the butterscotch throughout lending a smooth, creamy aspect while the citrus flavors bring freshness and brightness to the body. The good percentage of oak aging brings a lovely vanilla note. The finish is rounded out with a depth of ripe fruit flavors such as apricots, melons and peaches with a spritz of lime.

» Get this wine on Amazon.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

  • 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).

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

Price Tips

  • 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).

  • 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.

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.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • 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

  • Wild Alaskan salmon is considered the most sustainable choice.

  • 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.

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

Related Recipes