Pan-Seared Salmon With Brown Butter Lime Sauce And Roasted Asparagus

• 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

1. In a frying pan, melt the butter over medium-high heat. rnOnce 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.rnServe immediately, drizzled with sauce.
2. For the brown butter lime sauce: rnPlace 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:rnPreheat your oven to 200u0b0C/400u0b0F and line a roasting tin with aluminium foil. rnCut off the asparagus ends if they are tough.rnDrizzle with olive oil, salt and pepper. Toss the spears to coat them evenly.rnArrange the asparagus spears in a single layer.rnDepending 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

salmon, butter, olive oil, salt, brown butter, butter, freshly squeezed lime juice, clove garlic

Taken from food52.com/recipes/34862-pan-seared-salmon-with-brown-butter-lime-sauce-and-roasted-asparagus (may not work)