Lemon Garlic Butter Salmon

Ingredients:

2 lemons

2 T extra virgin olive oil

Salt and pepper

4 x 160g boneless salmon portions, skin off

80g butter, chopped

3 garlic cloves, crushed

2 T parsley leaves, chopped, plus extra leaves, to serve

1 bunch asparagus, trimmed

Method:

1. Juice 1 lemon. Cut the remaining lemon into thick slices. Heat oil in a frying pan over medium-high heat. Cook lemon slices for 2 minutes each side or until caramelised. Transfer to a plate.
2. Season the salmon then add salmon, top side down, to pan and cook for 2 minutes or until golden. Turn over salmon and move to the outside of the pan.
3. Add the butter, garlic, and parsley to the pan. Cook, stirring, for 1 minute or until aromatic. Add lemon juice, lemon slices and asparagus. Bring to boil then simmer for 3-5 minutes, basting, or until fish flakes when tested with a fork in the thickest part. Spoon the butter mixture over the fish. Top with extra parsley to serve.

Serves 4.

Recipe adapted from taste.com.au

To order salmon for this recipe, click here!