ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
LEMON BUTTER SALMON WITH CAPERS AND ASPARAGUS
This is a very easy, and tasty dish to make for company or a simple dinner at home. The presentation is great for company! I made this for Mother's Day and it was a big hit! My Husband made some garlic mashed potatoes for a side dish, but it would also go good with rice as well.
Provided by Mrs. Cavanar
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Line a large casserole dish with foil (3 qt Rectangle).
- Brush bottom and sides of foil with Olive Oil.
- Cut Salmon into 6 equal pieces.
- Salt and pepper both sides of salmon fillets.
- Arrange salmon in the center of baking dish, leaving room around the edges.
- Wash Asparagus, and arrange around the edges of the dish.
- Bake 20-25 minutes until salmon is opaque and flakes easily.
- In a saucepan, simmer shallots, wine, and vinegar until shallots are soft.
- Add the butter, and 2 Tbsp water and stir until melted and smooth.
- Stir in Capers, Lemon Juice, Zest, and Parsley.
- Pour over salmon and serve.
Nutrition Facts : Calories 447.4, Fat 25.6, SaturatedFat 11.4, Cholesterol 158.9, Sodium 357.7, Carbohydrate 4.3, Fiber 1.7, Sugar 1.2, Protein 47.5
SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER
Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
- For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
- For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
- While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.
CRISPY SALMON WITH GREEN HERB-CAPER SAUCE WITH ASPARAGUS CHEESE PUFFS
Steps:
- Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
- Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.
- Serve the salmon with Asparagus Cheese Puffs.
- Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
- Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.
SALMON WITH LEMON, CAPERS, AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams
SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE
Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.
Provided by Sue Freeman
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend.
- Season sauce with salt and pepper.
- Preheat oven to 450 degrees F.
- Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
- Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
- Season with salt& pepper.
- Place salmon on top of the asparagus; season with salt& pepper.
- Roast until salmon is just opaque in center-- about 20 minutes.
- Arrange on serving platter and drizzle with sauce.
ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE
This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.
Provided by IngridH
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
- Trim asparagus and place in a shollow baking dish.
- Drizzle with olive oil and sprinkle with salt.
- Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
- Serve asparagus with sauce on the side.
Nutrition Facts : Calories 110.8, Fat 8.4, SaturatedFat 2, Cholesterol 10.3, Sodium 177.6, Carbohydrate 7.2, Fiber 2.4, Sugar 2.2, Protein 3.4
BAKED SALMON WITH LEMON AND CAPERS
I found this recipe from food network, Giada make this, I thought easy and delicious, without make pan dirty.What a good dish! I made some change, hope you will like it!
Provided by SunLi
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 400 degrees F.
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
- Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
- Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
- Back them 15-20 minutes.
Nutrition Facts : Calories 374, Fat 21, SaturatedFat 3.3, Cholesterol 77.4, Sodium 504.7, Carbohydrate 5.2, Fiber 0.8, Sugar 1.1, Protein 35.2
SALMON WITH LEMON- BUTTER -CAPER SAUCE
Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.
Provided by Babs in Toyland
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 20 - 25 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47
ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE
Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I
Provided by SB61287
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.
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- Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
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