Best Lemony Salmon Fillets With Asparagus Sweet Beet Sauce And Lemon Thyme Rice Recipes

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LEMON SALMON WITH BASIL



Lemon Salmon with Basil image

At our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. -Shanna Belz, Prineville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (6 ounces each)
2 teaspoons olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons thinly sliced fresh basil
2 medium lemons, thinly sliced
Additional fresh basil

Steps:

  • Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices., Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.

Nutrition Facts : Calories 294 calories, Fat 18g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

WILD SALMON WITH ROSEMARY SWEET POTATOES AND LEMON ASPARAGUS



Wild Salmon With Rosemary Sweet Potatoes and Lemon Asparagus image

Make and share this Wild Salmon With Rosemary Sweet Potatoes and Lemon Asparagus recipe from Food.com.

Provided by HoosierBuckeye

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 small sweet potatoes
1 small yellow onion
2 tablespoons extra virgin olive oil
1 pinch sea salt
1 garlic clove, pressed
2 teaspoons dry mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh rosemary, chopped
1/2 lb fresh asparagus, trimmed
2 tablespoons lemon zest (from one lemon)
8 ounces salmon fillets, cut into two 4-ounce portions

Steps:

  • Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
  • Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
  • Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
  • Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
  • Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.

LEMON-TARRAGON SALMON OVER ASPARAGUS



Lemon-Tarragon Salmon Over Asparagus image

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt and freshly ground pepper
1 small red onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 tablespoons fresh tarragon
1 tablespoon plus 1 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
  • Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g

LEMONY SALMON AND ASPARAGUS SALAD



Lemony Salmon and Asparagus Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving
Balsamic glaze, for drizzling
Oil, for frying
4 large eggs

Steps:

  • Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
  • Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
  • Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
  • Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
  • Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
  • After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
  • Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

SALMON FILLETS WITH LEMON-THYME SAUCE



Salmon Fillets with Lemon-Thyme Sauce image

Provided by Dave Tyson

Categories     Milk/Cream     Fish     Bake     Low Carb     Quick & Easy     Lemon     Salmon     White Wine     Thyme     Bon Appétit     Washington

Yield Serves 4

Number Of Ingredients 8

4 6-ounce salmon fillets
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup chopped shallots (about 6)
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
  • Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
  • Transfer salmon to plates. Spoon sauce over and serve.

LEMONY SALMON AND CREAMY ASPARAGUS PASTA



Lemony Salmon and Creamy Asparagus Pasta image

A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.

Provided by CarolineOYum

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

400 g green asparagus, fresh, rinsed and drained
2 teaspoons white pepper, powdered
2 teaspoons vegetable stock powder
300 g salmon fillets (North Atlantic fresh Norwegian, Scottish or Alaskan)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons plain flour
1 cup milk, low fat
1/4 cup cream
3 tablespoons fresh herbs, dill, fennel, cilantro, parsley, any combination very finely chopped
1 onion, medium, very finely chopped
150 g mushrooms, fresh portobellini, white button mushroom, similar, sliced
6 garlic cloves, crushed
250 g pasta, fresh is best, and flat like tagliatelle
1 lemon
4 tablespoons parmesan cheese, grated (or a similar dry sweet Italian cheese)
salt, a bit, less is better

Steps:

  • Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
  • Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
  • Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
  • In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
  • Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
  • Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
  • Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
  • While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
  • Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
  • Now's a good time to start cooking the pasta, according to instructions on the packet.
  • Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
  • Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
  • Use the other half of the lemon to slice as garnish for your plates.
  • Heat the asparagus tips in the microwave briefly.
  • Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.

Nutrition Facts : Calories 606.8, Fat 25.4, SaturatedFat 10.6, Cholesterol 79.3, Sodium 227.8, Carbohydrate 64, Fiber 5.8, Sugar 5.7, Protein 32.1

LEMONY FRESH ASPARAGUS WITH THYME



Lemony Fresh Asparagus With Thyme image

It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 lb asparagus spear, washed and trimmed
1/2 teaspoon fresh lemon thyme leaves, finely chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, finely chopped
1/2 lemon, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
  • Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Serve hot, cold, or at room temperature.

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