Best Roasted Salmon With Asparagus Lemon And Brown Butter Recipes

Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 19

For the salmon:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled

Steps:

Cook the salmon:
Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Meanwhile, make the salad:
Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

Salmon and Asparagus with Maître D'Hôtel Butter image

Provided by Geoffrey Zakarian

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 oil-packed anchovies, drained
2 teaspoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bunch pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley
4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

The Best Baked Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Roasted Salmon and Asparagus With Lemon Caper Sauce image

Provided by SB61287

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1/2 teaspoon lemon rind, grated
2 tablespoons red onions, minced
1 teaspoon olive oil
1 tablespoon drained capers
1 teaspoon fresh thyme
3/4 lb salmon (fresh, enough for 2 servings)
1 lb asparagus, trimmed (or one bunch)
1 tablespoon olive oil

Steps:

Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.