Spring Herb-Crusted Salmon with Citrus Asparagus
Embrace spring with Herb-Crusted Salmon and Citrus Asparagus. A fresh, vibrant dish perfect for any occasion. Try this delightful recipe today!
Recipe Overview
Embrace spring with Herb-Crusted Salmon and Citrus Asparagus. A fresh, vibrant dish perfect for any occasion. Try this delightful recipe today!
Ingredients
- • salmon fillets: 4 (about 6 oz each)
- • fresh dill, chopped: 2 tablespoons
- • fresh parsley, chopped: 2 tablespoons
- • lemon zest: 1 tablespoon
- • garlic cloves, minced: 2
- • olive oil: 3 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • asparagus spears: 1 pound, trimmed
- • orange, juiced: 1
- • lemon, juiced: 1
- • honey: 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- 2 In a small bowl, combine the chopped dill, parsley, lemon zest, and minced garlic. Add a tablespoon of olive oil, salt, and black pepper. Mix well to form a fragrant herb paste.
- 3 Place the salmon fillets on the prepared baking sheet, skin-side down. Spread the herb paste evenly over the top of each fillet, pressing gently to adhere. This herb crust will add a burst of flavor and a delightful texture contrast.
- 4 In a separate baking dish, arrange the asparagus spears in a single layer. Drizzle with the remaining olive oil, orange juice, lemon juice, and honey. Toss to coat the asparagus evenly.
- 5 Place both the salmon and asparagus in the preheated oven. Roast for about 15-18 minutes, or until the salmon is flaky and the asparagus is tender-crisp. The citrus juices will caramelize slightly, enhancing the natural sweetness of the asparagus.
- 6 Remove from the oven and let the salmon rest for a minute before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful fillets.
Serving Suggestions
- • This dish pairs beautifully with a light and crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio, which complements the fresh herbs and citrus notes perfectly. For a non-alcoholic option, consider serving it with a sparkling water infused with slices of cucumber and mint for a refreshing touch. To enhance the visual appeal, garnish the plate with a few sprigs of fresh dill and a wedge of lemon for an extra pop of color. Serve it alongside a simple green salad tossed with a tangy vinaigrette to balance the richness of the salmon. This meal is not only a feast for the palate but also a feast for the eyes, capturing the vibrant spirit of spring.
Storage Tips
To store any leftovers, place the salmon and asparagus in an airtight container and refrigerate for up to 2 days. To reheat, gently warm the salmon in a preheated oven at 300°F (150°C) for about 10 minutes, or until heated through. This method helps preserve the texture and moisture of the fish. For freezing, wrap the salmon tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. Avoid reheating in the microwave, as this can overcook the fish and make it dry.