Best Crispy Salmon Asparagus And Cherry Tomato Sauce Recipes

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SALMON WITH ASPARAGUS AND CHERRY TOMATOES



Salmon With Asparagus and Cherry Tomatoes image

This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.

Provided by bons2759

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb salmon fillet (skinless)
2 cups asparagus, cut into 1 inch pieces (about 8 spears)
2 cups cherry tomatoes, cut into quarters (about 10)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste

Steps:

  • Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
  • Rinse the Salmon fillet in cold water and pat dry with paper towel.
  • Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
  • Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
  • Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
  • Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT



Salmon, Asparagus, and Leek in Parchment image

Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
  • Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

PAN-ROASTED SALMON WITH CHERRY TOMATOES



Pan-Roasted Salmon with Cherry Tomatoes image

It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus-roast it alongside the fish. -Swati Sharan, Horseheads, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups cherry tomatoes, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
SALMON:
4 salmon fillets (6 ounces each)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup reduced-sodium chicken broth

Steps:

  • Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

Nutrition Facts : Calories 343 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 556mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

SLOW-BAKED SALMON AND CHERRY TOMATOES



Slow-Baked Salmon and Cherry Tomatoes image

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
12 ounces cherry tomatoes, halved
1 clove garlic, smashed
2 sprigs fresh basil
Coarse salt and freshly ground pepper
4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)

Steps:

  • Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
  • Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE



Crispy Salmon, Asparagus and Cherry Tomato Sauce image

A superfood supper if ever there was one. Packed with omega-3 fatty acids, vitamins, minerals and lycopene from the tomatoes, an antioxidant that helps protect cell damage.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 skin-on salmon fillets
250 grams (9 ounces) asparagus, trimmed
2 garlic cloves, thinly sliced
150 grams (5 ounces) cherry tomatoes, halved
Squeeze of lemon juice
Handful of basil leaves

Steps:

  • Heat the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low-medium heat until the salmon is crispy and the asparagus is slightly charred.
  • Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4 to 5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.

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