ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
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
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.
ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE
Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I
Provided by SB61287
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.
SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE
Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.
Provided by Sue Freeman
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend.
- Season sauce with salt and pepper.
- Preheat oven to 450 degrees F.
- Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
- Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
- Season with salt& pepper.
- Place salmon on top of the asparagus; season with salt& pepper.
- Roast until salmon is just opaque in center-- about 20 minutes.
- Arrange on serving platter and drizzle with sauce.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
SALMON WITH LEMON, CAPERS, AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams
SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS
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
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
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE
Categories Fish Tomato Broil Low Carb Quick & Easy Low/No Sugar Wheat/Gluten-Free Arugula Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Season with salt and pepper.
- Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH
After a long, slow roasting in the oven, salmon becomes even more succulent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
- Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
- Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.
Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g
ROASTED ASPARAGUS WITH CAPERS AND LEMON
Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.
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- Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
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