This turned out to be a pretty fun flavor combination (though I discovered I’m not the biggest fan of fresh marjoram. Too perfume-y). It’s basically just seared salmon with herbed butter over a play on a rice dish I learned in college, plus some asparagus.
1 pound salmon, cut into four filets
1 tbsp or so olive oil
1-2 tbsp compound butter (I made a quick one with garlic, butter and marjoram while my fish was cooking)
2 cups or so cooked Basmati rice, kept warm (I did a bunch in the slow cooker and saved some)
about 8-10 cherry tomatoes, halved
juice and zest of one lemon
pat of regular butter
salt and pepper
one bunch asparagus, cut into large pieces
Heat oil in pan. Season salmon with salt and pepper. Sear, face down, in pan for about 5 minutes. Flip so skin side is facing down and cook another 4 minutes or so, or to desired temperature. Divide compound butter among salmon filets and top fish with butter.
While salmon is cooking, mix rice with butter, tomato, lemon juice, lemon zest and salt and pepper. Season asparagus with salt and pepper – saute in another pan sprayed with cooking spray (I added a splash of veggie broth as it cooked).
Serve salmon over 1/2 cup rice and with asparagus.