Roasted Salmon with Asparagus and Parsley Salad

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This recipe caught my eye and I knew I wanted to try it this week. I had sockeye salmon in the freezer which I let thaw in the fridge today. We all appreciate those meals which come together quickly. The salmon roasted in the oven while I mixed up the salad. This is definitely a 30-minute meal. The asparagus salad is amazing and remember to get a bite of salad with every bite of salmon! So healthy and fresh tasting. Yum!

 

For the salad dressing:

 

2 T. EACH white wine vinegar and olive oil

 

1 T. EACH minced shallots and fresh tarragon

 

1 t. EACH Dijon mustard and raw honey

 

For the salad:

 

1 bunch asparagus (1 lb.), trimmed and cut into bite-sized pieces

 

1 cup fresh parsley leaves

 

For the salmon:

 

4 skinned wild salmon fillets (4 - 6 oz. each)

 

1 T. olive oil

 

Salt and black pepper

 

Preheat oven to 400 degrees F. Line a baking sheet with foil.

 

Whisk together, the vinegar, oil, shallots, tarragon, Dijon, and honey for the vinaigrette. Season with salt and pepper.

 

Blanch asparagus in a pot of boiling salted water until crisp-tender, 30 – 60 seconds; transfer to an ice water bath to stop the cooking. Drain and pat dry.

 

Toss asparagus and parsley with vinaigrette just before serving.

 

For the salmon, pat fillets dry; rub both sides with oil and season with salt and pepper.

 

Arrange fillets on prepared baking sheet. Roast fillets until the thickest part are still translucent and a thermometer inserted into center registers 125 degrees for medium-rare; about 8 minutes.

 

Top fillets with salad.

 

From Cuisine at Home Issue No. 134 March/April 2019

 

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