Garlic-Jalapeño Salmon

This Garlic-Jalapeño Salmon with Seared Asparagus, Herb & Garlic Farro and Pomegranate Seeds is a healthy entrée yet still full of flavor!

Garlic-Jalapeño Salmon

Yields 2 - 4 Servings

Ingredients

Salmon:

• 2 – 4 (6) oz salmon filets, skin removed

• 1 jalapeno, sliced, seeds in tact

• 2 garlic cloves

• 1 – 2 tablespoons butter

• 1 – 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste  

• 1/2 cup pomegranate seeds, for garnish

Herb & Garlic Farro:

•  1/2 cup farro

• 1 cup water

• 1 - 2 bay leaves

• 2 – 3 sprigs fresh rosemary

• 1 parmesan cheese rind

• 1 tablespoon garlic powder

• Salt and freshly ground black pepper, to taste  

Seared Asparagus:

• 1 bunch asparagus

• 1 – 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste 

Method

Preheat oven to 350 degrees F.

Rise farro. In a medium pot, bring salted water to a boil. Add farro and remaining ingredients. Bring water to a boil again then reduce to a simmer. Simmer uncovered for approximately 30 minutes, stirring occasionally.

Season salmon filets with salt and pepper. Heat oil in an oven-safe sauté pan over medium high heat. Sear filets until a golden brown crust forms. Flip and transfer to oven. Bake for approximately 6 minutes.

Toss asparagus with olive oil and season with salt and pepper. In a cast iron pan or on a grill plate over medium-high heat, sear asparagus, turning occasionally, until tender but still firm.  

Bring pan back to stove. Over medium-high heat, add butter, garlic and jalapeños. Baste salmon for approximately 1 – 2 minutes. Remove from heat.

Plate entrée and garnish with pomegranate seeds.

Serve immediately and enjoy!