Pan-Fried Salmon with Asparagus and Brown Butter
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Ingredients
- 4 salmon fillets
- 300 g asparagus spears, trimmed and cut into thirds
- 50 g butter
- 1 lemon
- 500 g new potatoes
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 31.2 g
- Carbohydrate
- 21.2 g
- of which sugars
- 3.5 g
- Fat
- 28.3 g
- of which saturates
- 10.6 g
- Fibre
- 4.6 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Season the salmon fillets and pan-fry skin-side down in a little of the butter for 4-5 minutes until the skin is crisp, then turn and cook for a further 2-3 minutes until just cooked through.
- 3
Lift out the salmon and keep warm.
- 4
Add the asparagus to the pan and cook for 3-4 minutes until just tender.
- 5
Add the remaining butter to the pan and cook for 1-2 minutes until it turns a nutty brown colour, then squeeze in the lemon juice.
- 6
Serve the salmon and asparagus with the new potatoes, spooning the brown butter over the top.
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