Pan-seared salmon with butter and garlic
A weeknight salmon dinner that asks almost nothing of you. The fish needs only high heat and seasoning to turn crisp outside and tender within. This shelf holds the whole meal.
About 360 calories a serving, 18 g protein, 1 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- two fillets, about 6 ounces each farm raised atlantic salmon (Heinen's)
Staples
- 2 tablespoons butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- 1 tablespoon oil
- Pat two salmon fillets dry with paper towels, season both sides with salt and pepper. Set a skillet over medium-high heat with 1 tablespoon oil until it shimmers, then lay the fillets skin-side up and do not move them.
- Cook until the skin is bronzed and the flesh releases easily from the pan, about four minutes. Flip and add 2 tablespoons butter and 2 cloves garlic, smashed, to the pan. Baste the fillets with the melting butter while they finish.
- When the fish is opaque at the thickest point, after about two minutes more, transfer to plates and spoon the pan sauce over them.
Note Swap the butter for lemon butter by whisking in a tablespoon of fresh juice before serving. Leftover salmon keeps covered in the cold for three days and is good at room temperature with lemon and bread. Serve with rice or salad.
On the label
ATLANTIC SALMON*, COLOR ADDED WITH NATURAL ASTAXANTHIN.
Heinen's, frozen fish & seafood, serving 113 g, package 32 oz/2 lbs/907 g. Ingredients as printed on the label.
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Cooks as salmon. Half of it left? Use up the salmon.