Spring Has Sprung Salmon With Asparagus Recipes

BAKED SALMON AND ASPARAGUS WITH HERB SAUCE

Steps:

• Prepare garlic and herb sauce: Combine all ingredients in a food processor or blender and blend until smooth. After blending, adjust salt and pepper to taste.
• Preheat oven to 400F. Grease a baking sheet well or line with parchment paper sized to fit the sheet. Set aside.
• Arrange sheet pan: Place salmon filets down the center of the baking pan and align asparagus spears around filets. Drizzle ½ tablespoon olive oil over asparagus. Sprinkle salmon and asparagus with a pinch of kosher salt and pepper.
• Brush each salmon filet with 1/2 to 1 tablespoon of herb sauce each. Garnish each filet with lemon slices. Drizzle a splash of lemon juice over the asparagus spears.
• Bake for 10 -14 minutes, or 10 minutes per inch of salmon thickness. Thicker salmon will take closer to 14 minutes to cook through.
• Remove sheet pan from the oven and sprinkle grated parmesan over salmon (and asparagus) if desired. *optional*
• Set the oven to Broil and broil sheet pan for 1-3 minutes or until salmon and parmesan are flaky and golden. (Broiling temperatures vary; 500- 550F is ideal.)
• Let salmon filet rest 5 minutes before garnishing with extra chopped herbs (optional) and serving.
• Leftover sauce may be used for dipping, just use a separate brush than the one used for coating raw salmon.

SPRING HAS SPRUNG SALMON WITH ASPARAGUS

Steps:

• Pre-heat the oven to 425 degrees.
• In a skillet, toss the potatoes, asparagus, oil and salt.
• Place in the oven and roast for about 15 minutes.
• Meanwhile, in a single layer on a nonstick baking sheet or large ovenproof skillet, arrange the salmon in single layer.
• Sprinkle the salmon with the salt.
• Place the pan in the oven and roast for 10 minutes or until done.
• In small bowl, stir together the orange juice, orange zest, honey, vinegar and orange bell pepper.
• Season with salt and pepper.
• Place salmon and vegetables on a plate and top the salmon with the relish.

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.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill 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.