1 lb salmon fillet
3 stalks asparagus - stem trimmed and cut into half
1 small carrot - cut thinly
2 tbsp flour
2 tbsp olive oil
2 tbsp tuscan style garlic butter (challenge brand)
salt and pepper to taste
- Marinate salmon with salt and pepper for 1 hour or more. Before frying, lightly coat the salmon with flour.
- Heat up oil in a pan and fry the salmon skin side down for 2-3 mins until it is browned. Turn over and fry the other side. Add asparagus and carrot to the pan. Cover for 2 - 3 mins.
- Transfer salmon to a serving plate and add butter to it. Serve immediately.