Baklavasalmonwithasparagus Recipes

BAKLAVA SALMON (SALMON WITH HONEY, BUTTER, WALNUTS, AND MUSTARD)

Steps:

• Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• In small bowl, blend butter, mustard, and honey, set aside. In another bowl, mix together bread crumbs, nuts, and parsley.
• Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture. Sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
• Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork. Serve with lime or lemon wedge.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKLAVA SALMON WITH ASPARAGUS

Steps:

• Equipment:.
• 9x13 baking sheet.
• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, whisk to combine melted butter, mustard and honey. In a shallow dish or bowl stir to combine pistachios, panko, parsley, 1/2 teaspoon salt and 2 tablespoons olive oil.
• Place salmon on one side of the baking sheet and season with salt and pepper. Brush top of fish with honey mustard mixture, then press pistachio and panko topping onto the honey mustard to coat top of salmon filets. Arrange asparagus and tomatoes on the other side of the baking sheet, top with thyme sprigs, salt, pepper and drizzle with 2 tablespoons olive oil.
• Bake for 10-12 minutes until salmon is cooked through and asparagus is tender. Serve with lemon wedges and garnish with parsley sprigs.

GREEK SHEET PAN SALMON AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
• Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
• Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
• Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.