Recipe: Yummy Lemon Zest Salmon & Asparagus

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Lemon Zest Salmon & Asparagus. If you're looking for an easy salmon recipe for grilling or broiling, this is it. Originally published in the New York Times, and then adapted by famed Southern Chef Virginia Willis, this recipe uses fresh herbs and lemon zest to bring out the flavor of salmon. And it could go on any fish: tilapia, swordfish, halibut, even fresh Georgia trout. Today I will tell you the express recipe for cooking a salmon steak in a frying pan. To give it a creamy taste, we will fry the salmon in butter.

Lemon Zest Salmon & Asparagus Zest and lemon juice harmoniously emphasize the taste of fish, giving it a refreshing spicy note. Place the salmon on the baking dish (skin side down if your fish has skin). Season the salmon on both sides with salt and black pepper. You can cook Lemon Zest Salmon & Asparagus using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemon Zest Salmon & Asparagus

  1. You need 4 pieces of Salmon.
  2. It's 1 bunch of Asparagus.
  3. It's 4 cloves of garlic.
  4. It's to taste of Salt and pepper.
  5. Prepare of Olive oil (drizzled).
  6. Prepare 1 of lemon.

In a small bowl, melt the butter and stir in the garlic, lemon juice, lemon zest and fresh dill. Let the flavored butter cool for about a minute. Pour the lemon herb butter over the salmon. This baked salmon recipe begins by making the simple lemon-garlic sauce.

Lemon Zest Salmon & Asparagus step by step

  1. Preheat the oven to 425°F.
  2. Place fresh or frozen salmon, garlic cloves, and fresh asparagus on a baking sheet. Season lightly with salt and pepper, zest of one lemon (more on the dry side), and drizzle with olive oil..
  3. After zesting lemon, cut in half and add to the baking sheet..
  4. Bake for 20 minutes!!.
  5. Enjoy!.

Make sure the garlic is minced or finely chopped (no one wants to bite on a large piece of garlic!) Quality extra virgin olive oil. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Serve with lemon wedges and fresh parsley sprigs, if desired. Zest the second lemon over the salmon and sprinkle with the salt and pepper.