Pan-Seared Lemon Honey Garlic Salmon & Roasted Asparagus w Macadamia Oil

Keto, paleo, gluten-free

This recipe makes for the perfectly seared golden salmon that is both sweet and savory, coated in a buttery honey garlic glaze that blends well with hints of citrus. Just the meal you were looking for to add into your weekly dinner rotation — and ready in less than 25 minutes!!

Makes: 1–2 servings

Ingredients

• 3 tbsp Jindilli Farms Cold-Pressed Macadamia Oil
• 1 tbsp unsalted butter
• 12 oz salmon, or 2 filets
• ½ pound asparagus
• 1 minced garlic clove (roasted or sautéed)
• ⅓ cup honey
• Juice of 1 lemon
• Salt, pepper, and parsley to taste
• Optional: pinch of lemon pepper, sweet paprika, and cajun seasonings

Directions

1. Rinse, pat salmon dry, and drizzle with 1 tbsp of Macadamia Oil.
2. Lightly massage filets with salt, pepper, and additional seasoning on both sides.
3. In a small sauce pan over low heat, mix together butter, honey, minced garlic, and the juice of 1 lemon.
4. Place foil over a baking tray, add asparagus, lightly drizzle with 1 tbsp of Macadamia Oil, and toss with salt and pepper. Roast in the oven for 10–12 minutes at 425 degrees.
5. Heat stove to medium-high heat and drizzle pan with 1 tbsp of Macadamia Oil.
6. Pan-sear the salmon skin side down on each side for 3 minutes.
7. Remove the salmon from the pan once it has reached desired doneness.
8. Remove the asparagus from the oven and plate with the salmon.
9. Pour sauce over the salmon and garnish with parsley bits and sliced lemon to taste.
10. Enjoy!

Storage

Store leftovers in an airtight container and refrigerate.