ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER
This one pan salmon and asparagus is so quick and easy to prepare and you'll have dinner on the table in 25 minutes!! The garlic-herb-lemon butter melts coating the salmon and asparagus with amazing flavor. You'll savor every bite!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 11
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.
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.
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
Steps:
- For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
- Preheat the oven to 475 degrees F.
- For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
- Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
- For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
- Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
- In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
- Serve the salmon and asparagus over wild rice. Spoon over the sauce.
BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Provided by CAE
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g
ONE-PAN ROASTED SALMON SUPPER
Gather one pan, one salmon fillet and one pound of asparagus for the salmon supper of your dreams. One-Pan Roasted Salmon Supper is great for weeknights.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 44 g, Fiber 6 g, Sugar 3 g, Protein 27 g
ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE
I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size
Provided by shimmerchk
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
- Sprinkle with salt and pepper.
- Bake at 400 degrees for approximately 12 minutes or until tender.
- Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
- Do not burn the butter or let it get too brown, should be golden brown.
- Remove from heat; stir in soy sauce, and vinegar.
- Drizzle over asparagus, tossing well to coat.
- Serve immediately.
BROWN BUTTER AND BALSAMIC SAUCE
Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.
Provided by Mrs Goodall
Categories Sauces
Time 9m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
- Off heat, add balsamic vinegar.
- It will sputter.
- When it stopps sputtering, return to heat and add chicken broth.
- Increase heat and boil for 30 seconds.
- Add salt and pepper.
- Serve hot Will keep refrigerated for 1 week.
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
GRILLED SALMON AND ASPARAGUS WITH BALSAMIC BUTTER
A balsamic reduction is mixed with a bit of butter and drizzled over grilled salmon and grilled asparagus.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat outdoor grill or indoor grill pan to medium high.
- In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
- Remove from heat, whisk in butter and season with salt and pepper.
- Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
- Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
- Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.
Nutrition Facts : Calories 587.8, Fat 27.2, SaturatedFat 5.8, Cholesterol 153.9, Sodium 287.5, Carbohydrate 14.4, Fiber 2.3, Sugar 10.6, Protein 68.1
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- Bake for 10 minutes, then change oven to broil and cook another 5-7 minutes. Top with fresh herbs if desired and serve.
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