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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,ketogenic lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

Need a gluten free, primal, pescatarian, and ketogenic main course? Pan-seared salmon with brown butter lime sauce and roasted asparagus could be a tremendous recipe to try. This recipe serves 4 and costs $5.54 per serving. One serving contains 700 calories, 37g of protein, and 59g of fat. If you have salt & pepper, olive oil, tbsp butter, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It is perfect for Easter. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. Similar recipes are Pan-seared salmon with brown butter lime sauce and roasted asparagus, Pan-seared salmon with brown butter lime sauce and roasted asparagus, and Pan Seared Salmon with Sage Brown Butter Sauce.

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Premonition Cellars Pinot Noir

This wine showcases concentrated flavors of cherry, cranberry and strawberry with hints of herb spices, fennel and oak aromas on the nose. Red berry fruits, tart cranberry, raspberry, and spices coat the palette, finishing with juicy acidity. This cool year helped retain its natural acidity, and the slow ripening allowed for beautifully balanced low alcohol wine. This wine has been barreled for 20 months in French oak, and has warm toasty aromas weaved throughout.

» Get this wine on Amazon.com

Ingredients

Servings:
1.1 lb
1.1 lb lb asparagus spears
lb asparagus spears
3 ounces
3 ounces butter
butter
3 oz
3 oz tbsp butter
tbsp 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 lb asparagus spears
1.1 lb
lb asparagus spears
3 ounces butter
3 ounces
butter
3 oz tbsp butter
3 oz
tbsp 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 lb asparagus spears
3 ounces butter
85 grams tbsp 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

Nutritional Information

Quickview
700 Calories
36g Protein
59g Total Fat
6g Carbs
34% Health Score
Limit These
Calories
700k
35%

Fat
59g
91%

  Saturated Fat
25g
159%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
184mg
62%

Sodium
545mg
24%

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%

covered percent of daily need

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