Description
Silky salmon fillets, coated in a fragrant garlicky spice blend are accompanied by asparagus and red onions all in one pan making this an easy springtime meal.
Ingredients
Scale
- 1/2 tablespoon extra-virgin olive oil, more if needed
- 3 garlic cloves, finely grated or minced, divided
- 1 teaspoon garam masala
- 2 tablespoons coconut oil
- 2 (6- to 8-ounce) salmon fillets
- Celtic sea salt and black pepper
- 2 small red onions
- 1 pound asparagus, tough stems trimmed cut into 1 1/2 inch lengths on a slight bias (leave tips whole)
- Lime wedges for salmon and serving
- 1 tablespoon lime juice, more to taste
- ½ cup chopped fresh cilantro leaves and tender stems
Instructions
- Heat oven to 400 degrees. In a small bowl, stir together 1/2 tablespoon oil, 2 cloves minced garlic and garam masala.
- Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and asparagus.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons.
- Slice asparagus stalks into 1 1/2 inch long pieces on a slight bias, leave tips whole.
- In a large ovenproof skillet, heat 2 tablespoons coconut oil over high heat. Add fish, top side down, cook until browned, 3-5 minutes.
- Transfer salmon to a plate, browned side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and stir in the onions. Add another tablespoon tablespoon of olive oil if necessary. Cook until lightly golden, 5 minutes.
- Add asparagus and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook 1-3 minutes until they begin to soften. The time will depend on the thickness of your asparagus.
- Put salmon, browned side up, on top of asparagus and transfer pan to the oven. Roast until fish is just cooked through, 5 to 6 minutes longer.
- Squeeze a little lime juice over the salmon and transfer it to serving plates.
- Stir cilantro and 1 tablespoon lime juice into asparagus and onions. Taste, and add more salt and lime juice, if needed. Spoon the vegetables onto each plate next to the salmon.
- Serve with the lime wedges on the side.
Notes
Recipe inspired by Melissa Clark.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30