French · Dinner
Grilled Salmon with Lemon Butter (Gluten-Free)
Pan-seared salmon fillet with lemon butter sauce, capers and parsley, served over charred asparagus. A simple French bistro preparation featuring crispy skin and buttery, bright flavours. Naturally gluten-free, ready in about 25 minutes.
$10
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
494Calories
39.2gProtein
36.1gFat
5.8gCarbs
1.6gSugar
2gFiber
720mgSodium
218mgChol
14.9gSat Fat
950mgPotassium
75mgCalcium
2.3mgIron
4.9mcgVitamin B12
22mgVitamin C
gluten-free
pescatarian
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the salmon fillet dry and season both sides with salt and black pepper. Let sit at room temperature while heating the grill pan.
2
Grill
Place salmon skin-side down on a medium-high grill pan with oil. Cook 4–5 minutes until the skin releases easily, turns crisp and golden.
3
Grill
Flip and grill flesh-side for 3–4 minutes over medium-high heat until opaque and flakes easily. Transfer to a plate, then char the asparagus in the same pan for 3–4 minutes until bright with light char marks.
4
Finish
Reduce heat to medium-low, melt the butter, add minced garlic and cook 30 seconds. Stir in lemon juice, zest, capers and chopped parsley until glossy and combined.
5
Plate
Set asparagus on a plate, top with salmon fillet, spoon lemon butter sauce over, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet, skin on
- 2 tbsp2 tbsp olive oil
- salt and black pepper, to taste
- 4 tbsp56g unsalted butter
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp lemon zest
- 2 clove2 clove garlic
- 2 tsp10g capers, drained
- 2 tbsp2 tbsp parsley
- 7 oz200g asparagus spears, trimmed
- 22 lemon wedge, for serving
