Pan-Seared Garlic Butter Salmon with Asparagus and White Rice

Rinse 2.5 cups of uncooked long-grain white rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 5 cups of water, and 0.5 tsp of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, wash and trim the woody bottom ends off 1.25 lbs of fresh asparagus. Mince 4 cloves of garlic. Juice 1 whole lemon.

Pat 2.5 lbs of raw wild sockeye salmon fillets dry using paper towels. Season both sides of the fillets evenly with 1 tsp of salt and 0.5 tsp of black pepper.

Heat 2 tsp of olive oil in a large skillet over medium-high heat. Carefully place the salmon fillets in the pan (skin-side down first if using skin-on). Sear undisturbed for 4 minutes until a golden crust forms, then flip and sear for an additional 3 to 4 minutes until cooked through. Transfer salmon to a plate and cover loosely with foil.

In the same skillet, reduce heat to medium. Add 1 tbsp of unsalted butter and the trimmed asparagus. Sauté for 4 to 5 minutes, tossing occasionally, until the asparagus is tender-crisp and bright green. Transfer the asparagus to the plate with the salmon.

Reduce skillet heat to medium-low. Add the remaining 2.5 tbsp of unsalted butter and the 4 minced garlic cloves. Cook for 1 to 2 minutes, stirring constantly to prevent burning, until the garlic is fragrant and lightly golden. Stir in the freshly squeezed lemon juice and remove from heat.

To serve, divide the cooked white rice, sautéed asparagus, and seared salmon among 6 plates. Spoon the warm garlic butter sauce evenly over the salmon and asparagus.