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Fish

Lemon Garlic Salmon with Roasted Asparagus

Today I want to share a new salmon recipe that’s perfect for this time of year when asparagus is in season! This is also a great option for Friday night if you’re craving fish, but want a heart-healthy option instead of beer-battered fish fry. It’s a very simple recipe, super quick, but loaded with flavor! If you want to work ahead and get even more flavor, you could try marinating the salmon with the lemon and garlic beforehand.

Serves 4

Ingredients

Asparagus

1 bunch fresh asparagus

1 clove garlic

Olive oil

Salt and pepper

Salmon

2 large wild caught salmon fillets (or four small ones)

2 cloves garlic

1 small lemon

Olive oil

Salt and pepper

Directions

Preheat oven to 400°F. Slice asparagus into 4 inch spears and arrange on a baking sheet. Mince one clove of garlic and sprinkle on the asparagus. Toss with olive oil, salt, and pepper. Roast for about 30-40 minutes, rotating the pieces every 15 minutes. Cooking time varies based on the size of asparagus.

While the asparagus is roasting, prepare the salmon. Line a baking sheet with aluminum foil (if not non-stick) and lightly grease with olive oil. Mince two cloves of garlic and zest the lemon. Place salmon fillets in the pan skin down. Sprinkle with garlic and lemon zest. Then squeeze the lemon juice on the salmon and add salt and freshly cracked pepper to taste. Bake for 15-20 minutes. The fillets should be opaque and flaky when done. Enjoy!

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Lemon Dill Salmon

Lately, salmon has been extremely popular and often seen on lists of “super foods”. Salmon is packed with protein and healthy fats, so it’s sure to keep you satisfied. Not only is is really healthy, but it’s also mouthwatering–especially when prepared with lemon and dill and served with roasted potatoes and steamed broccoli! I know this recipe may seem a little vague to anyone who likes to follow recipes exactly as written. Don’t be afraid to experiment a little though–I find that to be half the joy of culinary arts! When it comes to baking, precision is more important, but for cooking, feel free to make it your own.:)

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Start by washing approximately four cups of fresh broccoli. Cut or break it into bite sized florets and set it aside. Preheat the oven to 400°F.

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Once the broccoli is ready to be steamed, wash and slice about 10-15 small red potatoes. Put the pieces in a bowl and toss with your favorite olive oil, kosher salt, and black pepper. (I used Tuscan Herb infused olive oil from The Olive Sprig.)

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When the oven is ready, put in the potatoes. They will take about 30 minutes to roast. You’ll know they’re done when they start to get a little golden brown around the edges and are tender when poked with fork…or a good old taste test will do the trick.

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Before touching the raw fish, I like to prep the lemon. Start by grating the peel of a small lemon. 1/2 teaspoon of zest is a good guideline, but it doesn’t have to be exact.

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After you acquire the zest, set it aside and juice the rest of the lemon. You may only need 1/2 of the lemon depending on its size, but to give you an idea, you’ll need a few tablespoons to drizzle on the fish.

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Now that the lemon is taken care of, the potatoes are in the oven, and the broccoli is prepped, take four salmon fillets and place them skin down in a separate baking dish.

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Evenly disperse the lemon zest between the four fillets and drizzle each with lemon juice. Then give each fillet a generous sprinkling of dill weed and a touch of kosher salt and black pepper. Place the salmon in the oven beside the potatoes. The salmon should be ready after roughly 15 minutes and/or until it becomes opaque.

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While everything is in the oven, go ahead and steam the broccoli. Add one inch of water and a steamer basket to a saucepan. Once the water is boiling, add the broccoli, turn the heat down to medium, and cover the pan. Steam until tender.

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Arrange a salmon fillet on a plate with some broccoli and potatoes. Add some butter to the broccoli and potatoes if desired or squeeze some lemon juice on the salmon. Enjoy!

Serves 4

Ingredients:

4 cups broccoli

10-15 small red potatoes

1-2 Tbs. olive oil

4 salmon fillets

Zest and juice of one small lemon

Penzey’s Dill Weed

Kosher salt

Ground black pepper

 

Directions:

  1. Wash about 4 cups of fresh broccoli. Cut or break it into bite sized pieces and set it aside. Preheat the oven to 400°F.
  2. Once the broccoli is ready to be steamed, wash and slice 10-15 small red potatoes. Put the pieces in a bowl and toss with your favorite olive oil, kosher salt, and black pepper. (I used Tuscan Herb infused olive oil from The Olive Sprig.)
  3. When the oven is ready, put in the potatoes. They will take about 30 minutes to roast. You’ll know they’re done when they start to get a little golden brown around the edges and are tender when poked with fork.
  4. Before touching the raw fish, prep the lemon. Start by grating the peel. 1/2 teaspoon of zest is a good guideline.
  5. Set the zest aside and juice the rest of the lemon. You may only need 1/2 of the lemon depending on its size, but to give you an idea, you’ll need a few tablespoons to drizzle on the fish.
  6. Take four salmon fillets and place them skin down in a separate baking dish.
  7. Evenly disperse the lemon zest between the four fillets and drizzle each with lemon juice. Then give each fillet a generous sprinkling of dill weed and a touch of kosher salt and black pepper.
  8.   Place the salmon in the oven next to the potatoes. They will take approximately 15 minutes to bake. When they are done, they will be opaque.
  9. While everything is in the oven, steam the broccoli. Add one inch of water and a steamer basket to a saucepan. Once the water is boiling, add the broccoli, turn the heat down to medium, and cover the pan. Steam until tender.
  10. When everything is done, arrange a salmon fillet on a plate with some broccoli and potatoes. Add some butter to the broccoli and potatoes if desired or squeeze some lemon juice on the salmon. Enjoy!