I've already prepared this baked salmon and asparagus twice in the last 2 weeks. It was a real success, even the children enjoyed it and complimented me. I was looking for a simple recipe in which I could use the asparagus picked from our garden and this baked salmon with asparagus seemed to me the simplest, most interesting and healthiest option.
For me, it's important that the salmon is baked together with the asparagus, so I don't have to cook them separately. In addition, the process is very fast, so you need a fairly fixed time calculation when you sit down at the table. Salmon and asparagus should be served almost immediately after cooking. If you leave them for more than half an hour, the texture changes - the salmon becomes dry and the asparagus too soft.
Apart from that, I recommend this baked salmon dish (maybe even without the asparagus) with great confidence, it looks very good and the taste is special. It's worth considering the recipe.
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First of all, prepare all the ingredients for the recipe - remove the scales from the fish, wash and tap dry with napkins or paper towels.
Trim the asparagus. I only break the wooden ends, it's very simple - just press lightly on the ends and where it breaks, it's already fragile and edible.
Continue checking all the asparagus spears.
It would be faster to cut them all at once with a knife, but you risk losing some of the asparagus, or skipping unverified wooden parts.
Now line a large baking sheet with parchment paper.
Arrange the asparagus and sprinkle with plenty of olive oil.
Toss with your hands until the asparagus is well coated with oil.
Move the asparagus spears to the sides of the tray, and in the middle arrange the pieces of salmon prepared in advance.
Place the fish skin-side down.
Quickly prepare the flavored butter sauce - in a bowl, combine the softened butter (I microwave for 30 seconds and it's enough) with finely chopped parsley, crushed garlic, juice from half a lemon, 1 teaspoon of salt and a little ground pepper.
Mix all the ingredients well with a fork.
Brush thoroughly the fish and the asparagus in the pan with this fragrant sauce.
Cut the other half of the lemon into slices and place one slice on top of each piece of salmon.
Place the pan in the preheated oven at 200 degrees C for 20-25 minutes. Meanwhile, set the table and, possibly, prepare a small salad as a side dish.
Remove from the oven, let sit on the table for 5 minutes, then serve as soon as possible.
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