How to Prepare Perfect Salmon with asparagus and dill Béarnaise

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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.

Salmon with asparagus and dill Béarnaise And why not also make these white asparagus with smoked salmon a tad extra creamy and buttery. And make a classic bernaise sauce (or French sauce béarnaise). Bernaise is originally made with fresh tarragon, I turned it into a savory refreshing dill version! You can have Salmon with asparagus and dill Béarnaise using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Salmon with asparagus and dill Béarnaise

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

White asparagus with smoked salmon are just made for each other! The richness of the béarnaise sauce compliments the crispness of the asparagus and creaminess of the couscous really well. 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!

Salmon with asparagus and dill Béarnaise instructions

  1. Make the Béarnaise first, refer to my recipe. Toss asparagus in olive oil and season with salt and pepper.
  2. 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..
  3. Fold the foil over and twist at then ends.

Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). 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. Lightly coat asparagus with cooking spray.