ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
GARLIC BUTTER ROASTED SALMON WITH ASPARAGUS
Made with just 8 ingredients (plus salt and pepper), this Roasted Salmon recipe is perfect for weeknight dinner. Just spread the garlic butter over each salmon fillet then roast with Asparagus in the oven until fish is cooked through. The dinner will be ready in only 20 minutes. Gluten free and Keto. Just like you, I too love healthier, delicious and cleaner home cooked meals. If that meal is also easy to put on dinner table... it makes my day even more content. Salmon and Asparagus is timeless combination. Roasted with spread of garlic butter and seasonings... salmon gets buttery melt-in-mouth delicious and asparagus crisp tender.Yummy Roasted Garlicky Salmon dinner which is also low-carb, has majority of good fats, greens and one sheet pan to clean! This dinner makes everyone happy. This is bay-far our favorite Wednesday dinner. I look forward to it because on this day, I only get in the kitchen 20 minutes before Vishal arrives. To roast the salmon, I preheat the oven at 450 degrees Fahrenheit. Yes, 450. (you reading correct). If you want the real roasted flavor, this the best temperature to roast. I only request to make sure: 1) Oven is pre-heat at 450 degrees before cooking 2) Check the salmon at 7 minutes if it is done. don't let it overcook.While oven preheats. I mix the Garlic Butter. Actually it is a garlic and herb butter. Markets are so full of fresh herbs this season. I bet you will have plenty in refrigerator. If not, don't worry. Just use dried herbs. To make Garlic Butter, I mix following ingredients:Butter (at room temperature)GarlicHerbs - Thyme, Parsley, OreganoLemon Juice. (If you don't have lemon. Replace with 1 tsp lemon-pepper seasoning. Skip salt and pepper)Salt and Pepper.Once Butter is ready. I season asparagus and salmon with salt and pepper. Spread asparagus on sheet pan. Rub garlic butter on salmon fillets. (Preferably both sides to get more robust roasted butter flavor.) Place salmon fillets in between asparagus as shown in the pictures.Roast at 450 degrees Fahrenheit pre-heated oven for just 8 minutes.Salmon fillets are perfectly roasted, cooked-to-perfection in 8 minutes. Asparagus is crisp tender. Just like it should be. Serve and enjoy!Can you believe only 20 minutes to a fab Salmon and Asparagus dinner? Healthier, weeknight approved and much less cleaning. For the record, if you line the baking sheet pan with aluminium foil. Sheet pan is does not need much cleaning or scrubbing either. Such recipes in my humble opinion is a perfect weeknight cooking recipe.Isn't this an easy recipe?! 20 minutes is not bad for a weeknight! I let you in to my little secret which I have learned while testing recipes for the blog. You can prepare garlic up-to 2 days in advance. This will cut your prep time to half. Buy skinless salmon fillets for even quicker turnout. Recipe doubles easily. For a family of four, mix double quantity of garlic butter, buy double quantity of salmon and asparagus. Use 2 sheet pans and bake at the same time.Before you head to the recipe card.. Let me sum-up this weeknight-winner Roasted Salmon recipe for you:1) Perfectly cooked roasted salmon and asparagus with delicious garlic butter and herb flavor.2) 20 minutes cooking makes it fit for weeknight dinner. Plus easy clean-up as this is one sheet pan dinner.3) Low-carb, Keto, and Gluten Free. (replace asparagus with green beans if you prefer)MORE FAVORITE SHEET PAN DINNERS?Sheet Pan Chicken Tikka - The takeout-favorite Chicken Tikka prepared on sheet pan with trio of bell peppers for delicious chicken dinner ready in minutes.Za'atar Chicken - Mediterranean favorite Za'atar Chicken with feta potato all baked in one sheet pan for a delicious restaurant quality dinner at home.Bruschetta Chicken - Use a dip rimmed baking dish instead of baking sheet for this classic baked Balsamic Chicken dinner. You will love the flavors.LOOKING FOR MORE SALMON RECIPES?Cedar Plan SalmonTeriyaki SalmonChipotle Maple SalmonMiso Ginger SalmonGrilled Salmon with Lemon Butter SauceMake weeknight cooking fun and easy with this quick Sheet Pan Roasted Salmon with Asparagus recipe. Happy Holidays. Be safe and enjoy!-Savita
Provided by Savita
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven at 450 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil. Set aside.
- Make Garlic Herb Butter - In a small bowl, add all ingredients of garlic butter - room temperature butter, minced garlic, herbs, chili flakes, 1 tsp lemon juice, salt, and black pepper. Mix with back of fork until everything is well mixed into the butter. Set aside.
- Prepare Asparagus: Remove hard stems of asparagus (about 2 inch from the bottom). Place asparagus on baking sheet. Drizzle 1 tbsp olive oil on top. Sprinkle 1/4 tsp of salt and 1/4 tsp of black pepper. Massage to coat asparagus in oil and seasoning. Spread evenly on the baking sheet. Set aside.
- Prepare Salmon - Pat it dry salmon fillets with clean paper towel. Sprinkle with 1/4 teaspoon of each salt and pepper on both sides. Spread herb butter on both sides of salmon. Start from bottom side, then on top side run fingers on salmon fillets to evenly cover with herb butter. Place salmon on the sheet pan between the asparagus.
- Roast Salmon and Asparagus: Roast in 450 degrees preheated oven for 8 minutes or until just cooked through. Take out, let rest for 5 minutes. Divide into plates. Serve with lemon wedges on the side. Enjoy!
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
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.
ROAST SALMON AND ASPARAGUS SALAD
Steps:
- 1. Heat oven to 400 degrees. Place asparagus spears in one side of a shallow greased roasting pan. Arrange salmon fillets, skin-side down, next to asparagus. Drizzle 1 tablespoon of the oil over asparagus and salmon; sprinkle with ¼ teaspoon of the salt and pepper to taste. Roast until salmon is cooked through, about 10 minutes. (If salmon is done but asparagus is still hard, remove salmon and set aside; roast asparagus 5 minutes.) Set asparagus and salmon aside to cool to lukewarm, about 15 minutes. 2. Arrange 1 cup of the salad greens on each of two plates; top with half of the asparagus spears. Remove salmon skin, if desired; place salmon fillets over asparagus. Combine remaining 1 tablespoon of the oil, chicken broth and lemon juice in a bowl. Stir in dill, remaining ¼ teaspoon of the salt and 1?8 teaspoon of the pepper. Spoon over salads. NUTRITIONAL INFORMATION Serving size: Calories 379 Calories from Fat 57 Total Fat 24g Saturated Fat 3g Cholesterol 90mg Sodium 747mg Total Carbohydrates 6g fiber 3g
LEMONY SALMON AND ASPARAGUS SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
- Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
- Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
- Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
- Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
- Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.
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.
LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Provided by Anna Stockwell
Categories Spring Salmon Dinner Fish Seafood Quick and Healthy Wheat/Gluten-Free Escarole Roast Pescatarian Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cook the salmon:
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- Meanwhile, make the salad:
- Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
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