Roasted Salmon & Asparagus

So simple, at the same time, simply divine. Roast salmon and spring's fresh asparagus together, then top with a lemon-caper vinaigrette. It's a perfect spring supper and truth be told, all summer long at my house. Enjoy!
Roasted Salmon & Asparagus ♥ KitchenParade.com, just salmon and fresh asparagus roasted together, easy enough for a weeknight, elegant enough for company. Low Carb. Gluten Free. Weight Watchers Friendly.

BEST RECIPES!


Let's Talk Salmon.

The news is stocked with salmon controversy. Does it make your skin lustrous? So promises one diet regimen. Is dye added to farm-raised salmon? Yup. Do restaurants and supermarkets pass off farm-raised for wild-caught? That too.

Here’s my promise: supper should always be so uncomplicated and reliable!

The first time I made – assembled might be a better description – this lovely spring combination, it took less than an hour, including, while the oven heated, twenty minutes to wash off garden grime.

Or time enough to toss a salad, sip a glass of cool wine, call your sister to catch up on the week.

Two Inexpensive Kitchen Tools

While not kitchen must-haves, I make good use of two inexpensive tools here.

  • First, an olive oil mister, just fill the spray bottle with your own oil, then mist fish, vegetables, hot bread and other foods with a bare whisper of oil.
  • Second, the mini food processor attachment to an immersion blender. It’s the perfect size and power for small quantities and truly, I reach for it as often as the immersion blender itself.



QUICK SUPPER: ROASTED SALMON & ASPARAGUS

Hands-on time: 10 minutes
Time to table: 35 minutes
Serves 4
  • 1 pound fresh salmon
  • Olive oil
  • Salt & pepper
    SAUCE
  • Zest & juice (about 2 tablespoons) from 1 lemon
  • 2 tablespoons chopped red onion
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • 1 tablespoon drained capers

Heat the oven to 450F/230C. Place asparagus in a big mound on a baking sheet or in four individual baking dishes. Mist the asparagus with olive oil, sprinkle with salt and pepper and stir to blend. (No mister? Just toss the asparagus with oil.) Place salmon on top of the asparagus, skin side down. Mist the fish with oil (or rub oil on with your fingers) and dust with salt and pepper. Roast until the salmon is just opaque in center, about 20 minutes.

Meanwhile, mix the lemon zest, lemon juice, red onion, olive oil and thyme with a mini food processor or whisk. Stir in the capers and pour sauce over salmon to serve.

ALANNA's TIPS If your asparagus are "really fat", you might give them a few extra minutes in the oven before adding the salmon, while the oven preheats works fine. Dill would be a delightful substitute, I think, for fresh thyme and it’s not too late to tuck herbs into pots or sunny spots in the garden. (Here's a great guide for growing fresh herbs, Never Buy Fresh Herbs Again.) My favorites are chive, rosemary, thyme, mint and bits of dill, basil and tarragon, just enough for summer salad dressings. If you have some time, combine this recipe with Maple Glazed Salmon. Just marinate the salmon as directed, press with pepper and cook atop the asparagus. Wonderful! This is one of my favorite dishes for Cooking for One or Two. For one person, or for individual servings, just use individual oven-safe baking dishes.
NUTRITION INFORMATION Per Serving: 196 Calories; 8g Tot Fat; 1g Sat Fat: 4g Carb; 2g Fiber; 140mg Sodium; 58mg Cholesterol; 2g Sugars; 24g Protein. WEIGHT WATCHERS POINTS Old Points 4 & PointsPlus 5 & SmartPoints 4 & Freestyle 2

More Salmon Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Smoked Salmon Spread Salmon Chowder Simple Grilled Salmon
~ more salmon recipes ~
~ more fish recipes ~

More Asparagus Recipes for

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Asparagus Custard Tart Easy-to-Elegant Asparagus Soup Stir-Fried Shrimp with Asparagus
~ more asparagus recipes ~
from Kitchen Parade

~ more asparagus recipes ~
from A Veggie Venture, my food blog about vegetables

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2005, 2006, 2007, 2009, 2010, 2014 (repub), 2015 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. Oh stunning, absolutely stunning. Salmon is by far the best fish on this entire planet (okay okay, EEL and HAMACHI are up there too... but would eel even be considered a fish?). I want to sink my teeth into that picture, right now! :)

    ReplyDelete

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna