One-Pan Lemon Roasted Salmon And Asparagus

Name: One-Pan Lemon Roasted Salmon and Asparagus (Elevated)
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1.5 lbs Salmon fillets-skin on, pin bones removed; 1 lb Asparagus-trimmed; 4 tbsp Unsalted butter-cold, cubed; 2 tbsp Lemon juice-freshly squeezed; 1 tbsp Dry white wine; 1 tbsp Heavy cream; 1 tsp Capers-drained; 1/4 tsp Salt; 1/4 tsp White pepper; 2 tbsp Pine nuts-toasted; 1 tbsp Fresh parsley-chopped; 2 tbsp Olive oil

⏱45 min

👥4

🔥450 cal

Medium

🍽️French

A restaurant-quality dish featuring perfectly seared salmon, roasted asparagus, a luxurious lemon-butter sauce, and a sprinkle of toasted pine nuts.

1.5 lbs Salmon fillets-skin on, pin bones removed

1 lb Asparagus-trimmed

4 tbsp Unsalted butter-cold, cubed

2 tbsp Lemon juice-freshly squeezed

1 tbsp Dry white wine

See all 12 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥450 cal

Medium

🍽️French

A restaurant-quality dish featuring perfectly seared salmon, roasted asparagus, a luxurious lemon-butter sauce, and a sprinkle of toasted pine nuts.

#Salmon #Asparagus #Lemon #Butter #Roasted #Seared #Gourmet

Instructions

Preheat oven to 400°F (200°C). Toss Asparagus with 1 tbsp Olive oil, salt, and pepper and roast for 10-12 minutes.
While Asparagus roasts, pat Salmon fillets dry and season with salt and pepper.
Heat remaining 1 tbsp Olive oil in a large, oven-safe skillet over medium-high heat.
Sear Salmon skin-side down for 4-5 minutes, until skin is crispy. Flip and sear for 2-3 minutes more.
Transfer skillet to the oven and bake for 3-5 minutes, or until Salmon is cooked through.
Remove Salmon from skillet and set aside. Reduce heat to medium-low.
Add White wine to the skillet and deglaze, scraping up any browned bits. Let reduce by half.
Whisk in Heavy cream and Lemon juice. Gradually whisk in cold Butter, one cube at a time, until sauce is emulsified and thickened.
Stir in Capers, Salt, and White pepper.
Pour Lemon-Butter Sauce over Salmon and Asparagus. Garnish with Toasted Pine nuts and Fresh parsley. Serve immediately.

Ingredients

1.5 lbs 680 g Salmon fillets-skin on, pin bones removed
1 lb 450 g Asparagus-trimmed
4 tbsp 60 mL Unsalted butter-cold, cubed
2 tbsp 30 mL Lemon juice-freshly squeezed
1 tbsp 15 mL Dry white wine
1 tbsp 15 mL Heavy cream
1 tsp 5 mL Capers-drained
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL White pepper
2 tbsp 30 mL Pine nuts-toasted
1 tbsp 15 mL Fresh parsley-chopped
2 tbsp 30 mL Olive oil

Equipment

Oven-safe skillet
Baking sheet
Whisk

Instructions

Preheat oven to 400°F (200°C). Toss Asparagus with 1 tbsp Olive oil, salt, and pepper and roast for 10-12 minutes.
While Asparagus roasts, pat Salmon fillets dry and season with salt and pepper.
Heat remaining 1 tbsp Olive oil in a large, oven-safe skillet over medium-high heat.
Sear Salmon skin-side down for 4-5 minutes, until skin is crispy. Flip and sear for 2-3 minutes more.
Transfer skillet to the oven and bake for 3-5 minutes, or until Salmon is cooked through.
Remove Salmon from skillet and set aside. Reduce heat to medium-low.
Add White wine to the skillet and deglaze, scraping up any browned bits. Let reduce by half.
Whisk in Heavy cream and Lemon juice. Gradually whisk in cold Butter, one cube at a time, until sauce is emulsified and thickened.
Stir in Capers, Salt, and White pepper.
Pour Lemon-Butter Sauce over Salmon and Asparagus. Garnish with Toasted Pine nuts and Fresh parsley. Serve immediately.

Nutrition per serving

Calories 450

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0 reviews

One-Pan Lemon Roasted Salmon And Asparagus

One-Pan Lemon Roasted Salmon And Asparagus

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