Sheet Pan Lemon Dijon Salmon Asparagus With Basil Aioli Food

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.

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.

BASIL AïOLI

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

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.