Lemon Salmon with Asparagus and Hazelnuts
Citrusy baked salmon with seasonal asparagus and a hazelnut crunch.
Category
Main Course
Prep
10 minutes
Cook
15 minutes
Style
American
Technique
Baking
Diet Friendly
Pescatarian
Daily recipe · May 09, 2023
A little about this dish
This recipe is inspired by traditional American cuisine with a modern twist. The key ingredients are seasonal asparagus and salmon, both high in healthy omega-3s. The dish is elevated with a citrusy lemon-garlic sauce and a crunch of hazelnuts.
Ingredients (for 4)
- Salmon fillet — 4, about 6 oz each
- Asparagus — 1 lb — woody ends removed
- Hazelnuts — 1/4 cup chopped
- Olive oil — 3 tbsp, divided
- Lemon — 1, sliced
- Salt — to taste
- Pepper — to taste
- Garlic cloves — 3, minced
- Chicken or vegetable broth — 1/4 cup
- Unsalted butter — 2 tbsp
Preparation
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Step 1 — 🌡️🔥👨🍳Preheat the oven to 400°F.
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Step 2 — 🌱🥄🍴Place the asparagus in a single layer in a baking dish. Drizzle with 1 tbsp of olive oil and season with salt and pepper.
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Step 3 — 🐟🍋🍴Place the salmon fillets on top of the asparagus and season with salt and pepper. Drizzle with 1 tbsp of olive oil and top each fillet with a slice of lemon.
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Step 4 — 👨🍳👨🍳🕒Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender but still crisp.
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Step 5 — 🍋🧄🍶Meanwhile, heat the remaining 1 tbsp of olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the broth and let simmer for 2 minutes, then whisk in the butter until melted. Remove from heat and stir in the lemon juice.
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Step 6 — 🍴🍋🌰To serve, spoon the lemon-garlic sauce over the salmon and asparagus and sprinkle with chopped hazelnuts.
A final fox tip
This dish pairs well with roasted potatoes or a simple green salad. To make it dairy-free, substitute the butter with coconut oil or ghee. You can also add a kick of heat by incorporating red pepper flakes to the sauce.