Baked salmon with asparagus
Baked salmon with asparagus features tender salmon and crisp asparagus, enhanced by a rich lemon butter sauce. This straightforward dish is ideal for a nutritious weeknight dinner or special occasion.
Cook time 20 min
Prep time 10 min
Ingredients:
12 spears asparagus3 tbsp olive oil
3 dash salt
15 oz salmon
3 yolks
1 tsp red pepper (spice)
3/4 tbsp lemon juice
6 tbsp salted butter
3 dash black pepper
Baked salmon with asparagus is a delightful and nutritious meal that's both simple to make and satisfying to eat. The tender salmon pairs perfectly with the crisp asparagus, all brought together by a delectable lemon butter sauce. This recipe is perfect for a healthy weeknight dinner or a special occasion.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash and trim the asparagus spears, removing any tough ends.
- On a baking sheet, place the asparagus spears. Drizzle 1 tablespoon of olive oil over them.
- Sprinkle 1 dash of salt and 1 dash of black pepper over the asparagus, then toss to evenly coat. Spread them out in a single layer.
- Rinse the salmon fillet and pat it dry with paper towels.
- Place the salmon on another baking sheet. Drizzle 1 tablespoon of olive oil over it.
- Sprinkle 1 dash of salt, 1 dash of black pepper, and 1 teaspoon of red pepper over the salmon.
- Transfer both the salmon and the asparagus to the oven.
- Bake the salmon for 15-20 minutes or until it flakes easily with a fork.
- Bake the asparagus for 12-15 minutes or until tender.
- While the salmon and asparagus are baking, prepare the sauce. In a small saucepan, melt the 6 tablespoons of salted butter over low heat.
- In a heatproof bowl, whisk together the 3 egg yolks and 3/4 tablespoon of lemon juice until combined.
- Slowly pour the melted butter into the yolk mixture while continuously whisking. Continue whisking until the sauce has thickened.
- Season the sauce with the remaining 1 dash of salt and 1 dash of black pepper, whisking to combine.
- Once the salmon and asparagus are done baking, remove them from the oven.
- Arrange the asparagus spears on a serving plate.
- Place the baked salmon fillet on top of the asparagus.
- Drizzle the prepared sauce over the salmon and asparagus.
- Optional: Garnish with lemon wedges or fresh herbs like parsley or dill for an added touch.
- Serve immediately and enjoy your baked salmon with asparagus!
This baked salmon with asparagus recipe is as nutritious as it is delicious. With minimal prep and cooking time, you can enjoy a gourmet meal right at home. Pair it with a glass of white wine and a light salad for a complete, well-balanced meal. Enjoy your culinary creation!
Baked salmon with asparagus FAQ:
Bake the salmon for 15-20 minutes, or until it flakes easily with a fork. The asparagus should be baked for 12-15 minutes, or until tender.
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). A light pink color in the center indicates it's cooked but still moist.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, but be careful not to overcook.
You can substitute the red pepper spice with paprika for a milder flavor or cayenne pepper for extra heat. Adjust according to your taste preference.
Yes, you can use frozen salmon and asparagus. Just ensure they are fully thawed before cooking, as this can affect the baking time.
Cooking Tips:
- Choose fresh, high-quality salmon for the best flavor and texture.
- Preheat your oven to 400°F (200°C) for optimal cooking.
- Trim the woody ends of the asparagus to ensure they are tender once cooked.
- For a richer sauce, make sure the butter is fully melted and blended with the lemon juice and red pepper.
- Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
- Check the salmon for doneness by ensuring it flakes easily with a fork.
- Don't overcook the asparagus; it should be tender but still have a slight crunch.
Nutrition Facts
3 ServingsCalories 460kcal
Protein 33g
Carbohydrates 3.06g
Fiber 1.41g
Sugar 1.57g
Fat 50g
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