Salmon with asparagus and dill Béarnaise. Salmon Asparagus Dill Casserole, a delicious meal made with leftover salmon, asparagus, ricotta, and fresh dill! This salmon asparagus casserole with fresh dill also makes a great side dish for Easter! Here is how you achieve it. Lightly grease foil and place the salmon in the middle. Season with minced garlic, salt and pepper and top with pats of butter and lemon and close the foil into packets.

Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. The richness of the béarnaise sauce compliments the crispness of the asparagus and creaminess of the couscous really well. You can have Salmon with asparagus and dill Béarnaise using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Salmon with asparagus and dill Béarnaise

You need of Salmon fillets.
You need bundle of Asparagus.
You need 3 tbsp of chopped Dill.
Prepare of Salt.
Prepare of Pepper.
You need 1 tbsp of minced garlic.
It's of Yellow rice.
It's of My Béarnaise recipe.
It's of Meyer lemon.

If you like the combination of these ingredients, try subbing out the salmon with sea scallops or your favorite steak. I literally could pour béarnaise on just about anything and be happy! Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Top with béarnaise aioli and salmon.

Salmon with asparagus and dill Béarnaise step by step

Make the Béarnaise first, refer to my recipe. Toss asparagus in olive oil and season with salt and pepper.
Preheat the oven to 400. Lightly grease foil and place the salmon in the middle. Season with minced garlic, salt and pepper and top with pats of butter and lemon and close the foil into packets. Cook for 20 minutes, after 10 add the asparagus..
Fold the foil over and twist at then ends.

Slice a lemon into rounds and cover the salmon with it. Take a second lemon and squeeze the juice of it over the salmon and asparagus. Rinse salmon and pat dry with paper towels. Place salmon on one side of the pan. Add asparagus to the other side of the pan, spreading to an even layer.