Garlic Butter Salmon with Lemon Asparagus and White Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $21.00
- Nutrition
- 610 cal · 42g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Garlic Butter Salmon with Lemon Asparagus and White Rice is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $21 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 fillets (6 oz each) Salmon fillets
- 2 lb Fresh asparagus
- 1½ cups White rice
- 4 tbsp Butter
- 6 cloves Garlic
- 1 count Fresh lemon
- 2 tbsp Olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Start cooking white rice according to package directions (about 18 minutes).
- While rice cooks, trim asparagus ends and peel garlic cloves. Mince garlic.
- Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper, then cook skin-side down for 4 minutes.
- Flip salmon, add 2 tablespoons butter and minced garlic around the fish. Cook 3-4 minutes until salmon reaches 145°F inside.
- Remove salmon and set aside. Add remaining 2 tablespoons butter to skillet, add asparagus, cook 4-5 minutes until tender-crisp.
- Squeeze fresh lemon juice over asparagus and salmon. Serve with white rice on the side.
- Picky eater tip: serve the salmon and rice plain, with the asparagus and lemon on the side.
- Make ahead: cook the rice and trim the asparagus up to a day ahead and store them in the fridge. Mince the garlic the same day.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 48 g
- Fiber
- 4 g
- Sugar
- 1 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 470 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop