Salmon And Asparagus Recipes Easy

Step 5 broil in the preheated oven for 5 minutes. In a small bowl whisk together olive oil lemon juice honey fresh dill garlic and salt and pepper to taste. In a small bowl combine butter garlic half of the lemon juice lemon zest maple syrup rosemary salt and pepper.

Camila Farah

Thinly slice half the lemon and poke the slices between the asparagus and salmon. Squeeze the juice from the remaining half of the lemon and drizzle over the salmon along with the olive oil. Pat salmon dry and place skin side down in the middle of a sheet pan. Sprinkle the asparagus with some garlic salt and the salmon with the seasoning mix. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.

In a small bowl combine the butter minced garlic chopped parsley lemon juice and zest and salt and black pepper to taste. Wrap salmon foil packets in and crimp edges together then wrap ends up. Preheat oven to 400 f. Dot the asparagus with remaining butter mixture and toss to coat. Place salmon and asparagus on a greased pan.

Bake for 12 15 minutes until fish flakes 145 degrees f. Top each with about 2 sprigs dill and 2 lemon slices if using fresh thyme or rosemary use about 3 4 tsp per each and if using parsley use 1 1 2 tsp. Top each fillet with lemon slices and add few fresh rosemary leaves if using. Spray top of salmon and asparagus with olive oil cooking spray. Drizzle 2 3 of the glaze over salmon and asparagus.

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Rub the salmon fillets all over with the paste. Fold the foil up to enclose the salmon and asparagus and place on a baking sheet. Arrange the salmon and asparagus in a single layer on a baking sheet. Bake for 15 20 minutes or until salmon is cooked through and asparagus is just tender. Season each salmon fillet and lay over the asparagus.

Don t wrap too tight keep a little extra space inside for heat to circulate. Drizzle or brush mixture over salmon and asparagus. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus. Divide butter pieces evenly among the foil packets layering them over the salmon fillet and asparagus. Arrange salmon fillets over the asparagus and set aside.

Wash and dry asparagus and break or cut off any tough ends if needed. Place salmon fillet and asparagus on the prepared baking sheet. Sprinkle with a few thyme leaves and season with salt and pepper. Arrange the asparagus around the salmon. Spread of butter mixture over salmon and top with lemon slices.

Drizzle the salmon and asparagus with the olive oil and sprinkle with spices. Mash with a fork to create a paste. Season with salt and pepper. Arrange asparagus spears around the salmon. Drizzle the salmon and asparagus with the olive oil and sprinkle with spices.

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Arrange asparagus spears around the salmon. Wash and dry asparagus and break or cut off any tough ends if needed. Don t wrap too tight keep a little extra space inside for heat to circulate. Rub the salmon fillets all over with the paste. Bake for 12 15 minutes until fish flakes 145 degrees f.

Season with salt and pepper. In a small bowl combine the butter minced garlic chopped parsley lemon juice and zest and salt and black pepper to taste. Thinly slice half the lemon and poke the slices between the asparagus and salmon.