Pan-Seared Honey Garlic Salmon

Name: Pan-Seared Honey Garlic Salmon
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 10 servings
Cuisine: American
Ingredients: 2.5 pound salmon fillets (skin on or off); 1.25 teaspoon kosher salt; 0.75 teaspoon black pepper; 3.5 tablespoon olive oil; 0.75 cup honey; 6 clove garlic (minced); 0.25 cup lemon juice; 1 tablespoon soy sauce (low sodium); 2 pound asparagus (tough ends trimmed); 4 cup instant white rice (uncooked); 0.25 cup fresh parsley (chopped, for garnish)

Flaky pan-seared salmon with a sweet and savory honey-garlic glaze, perfectly paired with quick-cooking instant rice and roasted asparagus.

Prep: 12 min
Cook: 15 min
Total: 27 min
Servings: 10
Cuisine: American
Difficulty: Easy
Cost: $5.12/serving

Dietary

Pescatarian
Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2.5 pound salmon fillets (skin on or off)
1.25 teaspoon kosher salt
0.75 teaspoon black pepper
3.5 tablespoon olive oil
0.75 cup honey
6 clove garlic (minced)
0.25 cup lemon juice
1 tablespoon soy sauce (low sodium)
2 pound asparagus (tough ends trimmed)
4 cup instant white rice (uncooked)
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 400°F (200°C). Cook the 4 cups instant white rice according to package directions.
Toss the 2 pounds asparagus with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 10-12 minutes, until tender-crisp.
Pat the 2 1/2 pounds salmon fillets dry. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
In a small bowl, whisk together the 3/4 cup honey, 6 cloves garlic, 1/4 cup lemon juice, and 1 tablespoon soy sauce.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear salmon fillets, flesh side down, for 4-5 minutes until golden brown. Flip, reduce heat to medium, and pour the honey-garlic glaze over the salmon. Continue to cook for another 5-7 minutes, basting with the sauce, until salmon is cooked through and flaky.
Serve the pan-seared salmon with the roasted asparagus and instant white rice. Drizzle extra sauce over the top and garnish with fresh parsley if desired.

Notes

Ensure salmon is cooked to an internal temperature of 145°F (63°C). Leftovers are best enjoyed within 2 days.

Nutrition (per serving)

Calories: 540
Protein: 37 g
Carbohydrates: 57 g
Fat: 19.5 g
Fiber: 3 g
Sodium: 720 mg
Saturated Fat: 3 g
Sugar: 28 g
Cholesterol: 105 mg