Salmon Asparagus With Lemon Basil 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.

SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Place salmon on one side of the prepared baking sheet and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
• Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.

LEMON SALMON WITH BASIL

Steps:

• Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices., Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.

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.

LEMON BASIL SALMON

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA

Steps:

• Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
• Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
• Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
• Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
• Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
• Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
• To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
• To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

ASPARAGUS WITH BASIL-PARMESAN BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
• Arrange asparagus on broilerproof platter. Preheat broiler.
• Beat butter in medium bowl until fluffy.
• Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
• Drop butter mixture by teaspoonfuls over asparagus.
• Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.