Roasted Salmon With Asparagus Lemon And Brown Butter Recipes

OVEN BAKED SALMON AND ASPARAGUS WITH GARLIC LEMON BUTTER SAUCE

Steps:

• Preheat oven to 400˚F.
• Lightly butter a 9x13 baking dish.
• Layer asparagus in the baking dish; lightly coat asparagus with cooking spray, season with salt and pepper, and toss to combine.
• Arrange salmon fillets over the asparagus and set aside.
• In a small bowl combine butter, garlic, half of the lemon juice, lemon zest, maple syrup, rosemary, salt, and pepper; mash with a fork to create a paste.
• Rub the salmon fillets all over with the paste.
• Top each fillet with lemon slices and add few fresh rosemary leaves, if using.
• Bake for 17 to 20 minutes, or until fish flakes easily and asparagus is fork tender. For a light crisp and browned top, I suggest to pop it under the broiler for the last 3 to 4 minutes. Watch it closely and do not overcook.
• Squeeze some lemon juice over the salmon, add fresh parsley, and serve.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

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.

ONE-PAN SALMON WITH ROAST ASPARAGUS

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.