Lemon Tarragon Salmon Over Asparagus Recipes

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ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON



Baked Mustard-Crusted Salmon with Asparagus and Tarragon image

Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Salmon     Asparagus     Healthy     Low Cholesterol     Tarragon     Quick and Healthy     Sugar Conscious     Pescatarian     Dairy Free     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 9

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
  • Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
  • After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE



Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce image

This is perfect for summer grilling, especially if you want something different than the same old same old.

Provided by Austin Geraldson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Prepare a grill for high heat.
  • Season the salmon fillets with salt and pepper and drizzle with olive oil.
  • Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
  • Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g

SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE



Salmon & Asparagus with Lemon-Garlic Butter Sauce image

Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.

Provided by Carolyn Casner

Categories     Healthy Salmon Recipes

Time 25m

Number Of Ingredients 9

1 pound center-cut salmon fillet, preferably wild, cut into 4 portions
1 pound fresh asparagus, trimmed
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons butter
1 tablespoon extra-virgin olive oil
½ tablespoon grated garlic
1 teaspoon grated lemon zest
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 5.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 6.9 g, Sodium 350.5 mg, Sugar 2.2 g

LEMON-TARRAGON SALMON OVER ASPARAGUS



Lemon-Tarragon Salmon Over Asparagus image

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt and freshly ground pepper
1 small red onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 tablespoons fresh tarragon
1 tablespoon plus 1 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
  • Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g

LEMONY SALMON AND ASPARAGUS SALAD



Lemony Salmon and Asparagus Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving
Balsamic glaze, for drizzling
Oil, for frying
4 large eggs

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.

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS



Sheet Pan Lemon Garlic Salmon with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted salmon and asparagus seasoned with garlic and lemon.

Provided by Fioa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

cooking spray
2 (1 pound) salmon fillets
1 pound fresh thin asparagus, trimmed
3 tablespoons olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon ground black pepper
1 lemon, sliced into rounds

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
  • Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
  • Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 9.7 g, Cholesterol 111.7 mg, Fat 32.3 g, Fiber 3.9 g, Protein 42.3 g, SaturatedFat 5.9 g, Sodium 992.3 mg, Sugar 2.4 g

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

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

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

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.

ASPARAGUS WITH LEMON AND TARRAGON



Asparagus With Lemon and Tarragon image

Make and share this Asparagus With Lemon and Tarragon recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/4 lbs fresh asparagus, trimmed
1 1/2 teaspoons olive oil
1 tablespoon lemon zest
1 tablespoon fresh tarragon, minced
1 tablespoon lemon juice
1 pinch sugar

Steps:

  • In a large skillet, cook asparagus with tips all facing one way in 1 inch of boiling water until just crisp-tender, about 3-5 minutes; drain.
  • Place asparagus on a serving plate, but keep warm.
  • In a small skillet, heat olive oil. Stir in lemon zest, tarragon, lemon juice and sugar.
  • Spoon over asparagus. Serve warm or at room temperature.

Nutrition Facts : Calories 48.6, Fat 1.9, SaturatedFat 0.3, Sodium 3.8, Carbohydrate 6.7, Fiber 3.2, Sugar 2.8, Protein 3.4

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed
1 cup mayonnaise
1/4 cup lemon juice
1 shallot, finely chopped
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons grated lemon zest
Dash pepper

Steps:

  • Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

Nutrition Facts : Calories 183 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

ASPARAGUS SOUP WITH LEMON CREAM AND TARRAGON



Asparagus Soup With Lemon Cream and Tarragon image

Make and share this Asparagus Soup With Lemon Cream and Tarragon recipe from Food.com.

Provided by Raquel Grinnell

Categories     Vegetable

Time 45m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 shallots, peeled and sliced
2 bunches asparagus
1 tablespoon tarragon leaf, chopped
kosher salt
fresh black pepper, cracked
4 ounces white wine
3 cups vegetable stock
1/2 cup heavy whipping cream
1 lemon (half of it zested to use in cream)

Steps:

  • Heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
  • Add asparagus (be sure to cut off bottom portion that is hard and stalky) and tarragon leaves (reserve stems for later use) and cook briefly. Season with salt and pepper.
  • Deglaze pan with white wine and simmer until reduced by half. Add vegetable stock and continue to cook until asparagus is completely soft. Puree tarragon stems in a blender until completely smooth. Pour through a fine strainer and recheck seasoning.
  • Whip cream until firm. Gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
  • Pour soup into 4 warm bowls and top with a dollop of cream.

Nutrition Facts : Calories 264.9, Fat 18.4, SaturatedFat 7.9, Cholesterol 40.8, Sodium 49.5, Carbohydrate 15.8, Fiber 5.2, Sugar 3.9, Protein 7

BROILED SALMON WITH TARRAGON BUTTER



Broiled Salmon with Tarragon Butter image

Categories     Broil     Low Carb     Quick & Easy     Salmon     Tarragon     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

3 tablespoons butter
1 1/2 tablespoons fresh lemon juice
Fresh ground pepper
2 1-inch-thick salmon fillets
Salt
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried, crumbled

Steps:

  • Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.

ASPARAGUS WITH TARRAGON LEMON SAUCE



Asparagus with Tarragon Lemon Sauce image

With its fresh taste and minimal prep work, I'm sure you'll love this easy asparagus recipe. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
1 teaspoon all-purpose flour
3 tablespoons fat-free milk
1 tablespoon lemon juice
2 teaspoons minced fresh tarragon
Dash salt

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.

Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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KETO LEMONY SALMON ASPARAGUS SHEET PAN MEAL - RULED ME
Preheat oven to 450F. Wash and trim the ends of the asparagus spears. 2. In a bowl, make the lemon oil by combining half the olive oil and juice and zest of lemon. 3. Toss the asparagus spears in a bowl with the other half of the olive oil and salt and pepper. 4. Spread the asparagus on the baking sheet.
From ruled.me


LEMON-TARRAGON ASPARAGUS RECIPE | MYRECIPES
The asparagus was perfectly cooked (I let it go to about 3 minutes with medium-sized stalks). I squeezed a little extra lemon juice over the top and added a touch of salt, but it was really very good as-is. I served it with sirloin in mushroom-red wine reduction and a side of sweet potatoes topped with shallots and rosemary (both recipes also CL).
From myrecipes.com


ONE-PAN KETO SALMON AND ASPARAGUS - RULED ME - RECIPES
1. Rinse the asparagus and cut the bottoms of the spears off. 2. Heat half of the butter in a pan (that can fit the asparagus and salmon) over medium heat. 3. Fry the asparagus for 4-5 minutes until cooked but not soft. Season with salt and pepper. 4. Add the remaining butter to the pan, then add the salmon.
From ruled.me


LEMON GARLIC SALMON WITH CRISPY GNOCCHI AND ASPARAGUS RECIPE
2021-07-13 Instructions. Trim the woody ends off 1 pound asparagus. Cut crosswise into 2-inch pieces on a slight diagonal. Thinly slice 4 garlic cloves. Finely grate the zest of 1 medium lemon, then halve the lemon. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
From thekitchn.com


LEMON PASTA WITH SMOKED SALMON AND ASPARAGUS - CHEW OUT LOUD
2017-07-21 Add lemon juice and remove from heat. Cover to keep warm. Place asparagus tips in a shallow, microwavable dish. Add 1/4 cup water, cover, and microwave 1-2 minutes or just until asparagus turns a bright green color. In a large pot or serving dish, gently toss pasta with lemon sauce to combine well.
From chewoutloud.com


LEMON-TARRAGON ASPARAGUS RECIPE | MYRECIPES
Learn how to make Lemon-Tarragon Asparagus. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and …
From myrecipes.com


ASPARAGUS AND SALMON SHEET PAN DINNER - CHATELAINE
Instructions. PREHEAT oven to 425F and line a rimmed baking sheet with parchment. LAY salmon skin-side down in centre of prepared sheet. Sprinkle with 1/4 tsp of the salt. WHISK lemon juice, 1 1/2 ...
From chatelaine.com


SHEET PAN LEMON GARLIC SALMON AND ASPARAGUS - SWEET CS DESIGNS
2021-07-01 Preheat oven to 350 degrees. Add salmon and asparagus to sheetpan, spreading out so nothing is too crowded. In a small bowl, combine oil, lemon juice, and garlic and mix well. Drizzle oil, lemon juice, and garlic mixture over salmon and asparagus. Layer lemon on top. Season well with salt and pepper. Bake 15-20 minutes, until salmon is opaque ...
From sweetcsdesigns.com


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