One Pan Salmon With Asparagus Mushrooms And Balsamic Brown Butter Sauce Recipes

ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 450˚F with oven rack in top third of oven. Line a large rimmed baking sheet with parchment paper and trim paper so edges to fit the pan, otherwise it can char in the oven, especially when broiling.
• In a small bowl, mash together all flavored butter ingredients, mashing and stirring until lemon juice is incorporated into butter then set aside. It takes a couple minutes but it will come together.
• Place salmon filet skin-side-dow in the center of your baking pan. Rinse asparagus and break off fibrous ends by holding the base end and breaking it wherever it snaps. Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper.
• Spoon and spread 3/4 of butter mixture over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

ONE-PAN ROASTED SALMON SUPPER

Steps:

• Heat oven to 400ºF.
• Place tomatoes in parchment-lined 15x10x1-inch pan; drizzle with 1 Tbsp. dressing. Bake 5 min.
• Add fish, skin side down, and asparagus to pan; drizzle with remaining dressing.
• Bake 10 min. or until fish flakes easily with fork, turning asparagus after 5 min. Transfer fish and asparagus to platter; top with basil. Serve with rice.

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.