Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Pat the salmon fillet dry and season generously with salt and pepper on both sides.
Step 2: Sear the salmon skin-side up for 5-6 minutes until golden, then flip and cook for another 3-4 minutes until cooked through. Transfer to a plate.
Step 3: In the same skillet, melt butter and add minced garlic, cooking for 30 seconds until fragrant.
Step 4: Add the shrimp to the garlic butter, cooking for 2-3 minutes per side until pink and cooked through. Squeeze lemon juice over the shrimp and toss to coat.
Step 5: Toss asparagus with a pinch of salt, pepper, and a touch of olive oil, then roast at 425 degrees for 10-12 minutes until tender and lightly charred.
Step 6: Arrange yellow rice on a plate, top with the salmon fillet and garlic butter shrimp, and place asparagus spears on the side.
Step 7: Drizzle any remaining garlic butter sauce over the plate and garnish everything with fresh chopped parsley. Serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the components separate if possible to maintain the best texture for each element.
Reheat gently in a 300-degree oven for 8-10 minutes, or warm the seafood in a skillet over low heat with a touch of butter. Avoid the microwave, which can dry out the delicate salmon and shrimp.
The asparagus can be eaten cold as a salad the next day if preferred. For best results, enjoy this power plate fresh the same day you prepare it.
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