Lemon Lamb and Salmon

lemon and herb coated lamb rack with glazed honey lemon salmon served over seasoned asparagus with salted pepitas.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lay out salmon and lamb and season with salt and pepper.

Step 2

Add 2 tablespoons of olive oil to a small dish. And mix in Italian seasoning, a touch of salt and 1/2 tablespoon of butter, and fresh chopped parsley. Mix with a fork. Squeeze half a lemon into the mix. Mix with fork again.

Step 3

Add a touch of olive oil to a pan and get it hot. Coat the lamb in the seasoning mix on both sides and start searing in pan. 120 seconds per side.

Step 4

Put 1/4 cup of honey in a small dish. Squeeze in other half the lemon and mix with a fork.

Step 5

Get a pan hot and add a touch of olive oil to it. Coat the salmon in the honey lemon mix and place into pan skin side down first. search for 90 seconds then search the other side for 120 seconds.

Step 6

Once lamb and salmon are seared place into a tray and coat both sides with their respective mix, (herb lemon for lamb, honey lemon on salmon).

Step 7

Place into an oven at 350 F for 8 minutes. When 8 minutes has passed then rest the meat until the asparagus is ready.

Step 8

Get a pan hot and place 1 table spoon of olive oil along with pepper and just a touch of salt in the pan (not too much since the salted pepitas will add salt). Once oil is hot add 1 tablespoon of butter.

Step 9

Add asparagus and salted pepitas into the pan. Cook for 10 minutes while moving the asparagus around a bit and basting it with the butter and oil sauce.

Step 10

Once cooked, plate the asparagus with the roasted salted pepitas on the bottom of the plate. Gently lay the salmon on top, finally use the 3 lamb ribs to make a teepee bone up. Enjoy.