Sheet Pan Lemon Brown Butter Salmon And Potatoes With Parmesan Asparagus Recipes
FAMILY SHEET PAN SALMON DINNER
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed sheet pan with foil.
- Trim one end of the lemon, then cut 4 thin rounds; reserve the rest.
- Put the potatoes on the prepared pan and toss them with the lemon rounds, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 2 tablespoons of the oil. Turn the potatoes cut-side down and push them towards one end of the sheet pan so that they occupy only about half the pan. Roast for 10 minutes.
- Meanwhile, toss the broccoli with 1/4 teaspoon salt, 2 tablespoons oil and the remaining 1/4 teaspoon paprika in a bowl. Rub the salmon lightly with the remaining tablespoon oil, 1/4 teaspoon salt and the curry powder.
- After the potatoes have cooked 10 minutes, spread the broccoli in a single layer on top of them. Put the salmon fillets on the other half of the pan. Return to the oven and roast until the broccoli is crisp-tender and the salmon is just cooked through, 10 to 12 minutes. Remove from the oven and immediately squeeze the juice from the reserved lemon over the salmon, broccoli and potatoes.
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.
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