Pan seared salmon with brown butter lime sauce and roasted asparagus
Ingredients
- For the roasted asparagus
- 4 salmon fillets, at room temperature
- 1 tablespoon butter
- 500 grams / 1 lb asparagus spears
- Olive oil
- Salt & pepper
- For the brown butter lime sauce
- 85 grams / 6 tbsp butter
- 3 to 5 tablespoons freshly squeezed lime juice (to taste)
- 1 clove garlic, minced
Instructions
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