SALMON ASPARAGUS RECIPE RECIPES

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ONE-PAN SALMON WITH ROAST ASPARAGUS RECIPE | BBC GOOD …



One-pan salmon with roast asparagus recipe | BBC Good … image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Total Time 1 hours 20 minutes

Cook Time 50 minutes

Yield 2

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, FatContent 25 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.24 milligram of sodium

ROSEMARY ROASTED SALMON WITH ASPARAGUS & POTATOES RECIPE ...



Rosemary Roasted Salmon with Asparagus & Potatoes Recipe ... image

Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon.

Provided by Julia Levy

Categories     Healthy Salmon Fillet Recipes

Total Time 30 minutes

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 pound asparagus, trimmed
4 (5 ounce) skinless salmon fillets, preferably wild
1 medium lemon
2 tablespoons balsamic glaze
½ teaspoon whole-grain mustard

Steps:

  • Preheat oven to 425 degrees F.
  • Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.
  • Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.
  • Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.
  • Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.

Nutrition Facts : Calories 400.2 calories, CarbohydrateContent 34.1 g, CholesterolContent 66.3 mg, FatContent 15.9 g, FiberContent 4.4 g, ProteinContent 32.5 g, SaturatedFatContent 2.8 g, SodiumContent 711 mg, SugarContent 6.3 g

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