Roasted Salmon And Asparagus With A Chunky Pistachio Salsa Recipes

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

HONEY GARLIC GLAZED SALMON

Steps:

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.

ASPARAGUS SALSA

Steps:

• Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water., In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.

ROASTED SALMON AND ASPARAGUS WITH A CHUNKY PISTACHIO SALSA

Steps:

• Pre- heat oven to 450 degrees. combine dill, red onion, pistachios, olive oil, lemon juice and zest in a bowl. Salt and pepper to taste. Let sit. Trim asparagus and set in a 9x12 baking dish. Drizzle with olive oil and garlic. Sprinkle with salt and pepper to taste and turn to coat. Place salmon atop asparagus and sprinkle with salt and pepper. Roast for 20 minute or until salmon is just opaque in center. Serve with a dollop of nutty salsa on top of salmon and extra in a bowl on the table