[CnD] Lemon Salmon and asparagus recipe with details

[Jennifer Thompson via Cookinginthedark]

Here is the lemon salmon and asparagus sheet pan recipe WITH the amounts.

 


ROASTED LEMON SALMON AND ASPARAGUS SHEET PAN MEAL


 

 

 

yield 4 SERVINGS

  

prep time 20 MINUTES

  

cook time 17 MINUTES

  

total time 37 MINUTES

This Roasted Lemon Salmon and Asparagus Sheet Pan Meal is delicious and
incredibly simple to make.


INGREDIENTS


* 2 large lemons

* 5 T extra virgin olive oil (divided)

* 1 lb. fresh asparagus

* salt and fresh ground black pepper to taste

* 4 6 oz. salmon fillets

* Szeged Fish Rub for seasoning the salmon (or other fish rub of
your choice)


INSTRUCTIONS


1. Preheat oven to 450F/230C.

2. Spray baking sheet with non-stick spray or brush with olive oil.

3. Hold an asparagus piece in both hands and bend until it snaps to see
how much of the woody stem you should cut off.

4. Then trim other pieces to that length and cut asparagus into pieces
about 3 inches long.

5. Put asparagus into a bowl and toss with 1 T olive oil plus salt and
fresh-ground black pepper to taste.

6. Spread out asparagus onto baking sheet so it's in a single layer and
roast for 5 minutes (or slightly longer if the asparagus pieces are extra
thick.)

7. While asparagus roasts use a microplane grater or small grater to
zest the lemon rinds into a small measuring cup. (I used all the zest, but
if you're not that crazy about lemon zest you may not want it all.)

8. Squeeze lemon juice into a small bowl, then measure 2 T juice and add
to the lemon zest. (see notes)

9. Whisk 3 T extra virgin olive oil into the lemon zest-juice, then set
the lemon oil aside.

10. Rub each piece of salmon on both sides with the other tablespoon of
olive oil.

11. Season salmon with salt and fresh ground black pepper to taste, and rub
with Szeged Fish Rub   (affiliate link).

12. After 5 minutes, push the asparagus over so there is room and put the
salmon pieces on the baking sheet.

13. Put salmon and asparagus back into oven and roast for about 10 minutes
longer (or possibly 1-2 minutes longer if your salmon pieces are extra
thick.)

14. This is done when the asparagus is starting to soften and salmon feels
barely firm to the touch.

15. Drizzle desired amount of lemon oil over salmon and asparagus and serve.


NOTES


You can freeze the extra lemon juice

if you have quite a bit.T

his recipe was barely adapted from one by Tony Rosenfield in

Fine Cooking.


NUTRITION INFORMATION:


  


YIELD:


 4  


SERVING SIZE:


 1
Amount Per Serving: CALORIES: 710TOTAL FAT: 46gSATURATED FAT: 8gUNSATURATED
FAT: 35gCHOLESTEROL: 167mgSODIUM: 420mgCARBOHYDRATES: 8.6gFIBER: 4gSUGAR:
3gPROTEIN: 64g

Nutrition information is automatically calculated by the Recipe Plug-In I am
using. I am not a nutritionist and cannot guarantee 100% accuracy, since
many variables affect those calculations.

 

 

 

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[CnD] Lemon Salmon and asparagus recipe with details

[Jennifer Thompson via Cookinginthedark]

Here is the lemon salmon and asparagus sheet pan recipe WITH the amounts.

 


ROASTED LEMON SALMON AND ASPARAGUS SHEET PAN MEAL


 

 

 

yield 4 SERVINGS

  

prep time 20 MINUTES

  

cook time 17 MINUTES

  

total time 37 MINUTES

This Roasted Lemon Salmon and Asparagus Sheet Pan Meal is delicious and
incredibly simple to make.


INGREDIENTS


* 2 large lemons

* 5 T extra virgin olive oil (divided)

* 1 lb. fresh asparagus

* salt and fresh ground black pepper to taste

* 4 6 oz. salmon fillets

* Szeged Fish Rub for seasoning the salmon (or other fish rub of
your choice)


INSTRUCTIONS


1. Preheat oven to 450F/230C.

2. Spray baking sheet with non-stick spray or brush with olive oil.

3. Hold an asparagus piece in both hands and bend until it snaps to see
how much of the woody stem you should cut off.

4. Then trim other pieces to that length and cut asparagus into pieces
about 3 inches long.

5. Put asparagus into a bowl and toss with 1 T olive oil plus salt and
fresh-ground black pepper to taste.

6. Spread out asparagus onto baking sheet so it's in a single layer and
roast for 5 minutes (or slightly longer if the asparagus pieces are extra
thick.)

7. While asparagus roasts use a microplane grater or small grater to
zest the lemon rinds into a small measuring cup. (I used all the zest, but
if you're not that crazy about lemon zest you may not want it all.)

8. Squeeze lemon juice into a small bowl, then measure 2 T juice and add
to the lemon zest. (see notes)

9. Whisk 3 T extra virgin olive oil into the lemon zest-juice, then set
the lemon oil aside.

10. Rub each piece of salmon on both sides with the other tablespoon of
olive oil.

11. Season salmon with salt and fresh ground black pepper to taste, and rub
with Szeged Fish Rub   (affiliate link).

12. After 5 minutes, push the asparagus over so there is room and put the
salmon pieces on the baking sheet.

13. Put salmon and asparagus back into oven and roast for about 10 minutes
longer (or possibly 1-2 minutes longer if your salmon pieces are extra
thick.)

14. This is done when the asparagus is starting to soften and salmon feels
barely firm to the touch.

15. Drizzle desired amount of lemon oil over salmon and asparagus and serve.


NOTES


You can freeze the extra lemon juice

if you have quite a bit.T

his recipe was barely adapted from one by Tony Rosenfield in

Fine Cooking.


NUTRITION INFORMATION:


  


YIELD:


 4  


SERVING SIZE:


 1
Amount Per Serving: CALORIES: 710TOTAL FAT: 46gSATURATED FAT: 8gUNSATURATED
FAT: 35gCHOLESTEROL: 167mgSODIUM: 420mgCARBOHYDRATES: 8.6gFIBER: 4gSUGAR:
3gPROTEIN: 64g

Nutrition information is automatically calculated by the Recipe Plug-In I am
using. I am not a nutritionist and cannot guarantee 100% accuracy, since
many variables affect those calculations.

 

 

Beth

Information Desk
Hedberg Public Library
316 S. Main Street
Janesville, WI  53545
Phone: 608-758-6600
Email: questi...@hedbergpubliclibrary.org
 

Current library hours: Mon-Sat 9am-5pm

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