Steamed Salmon With Asparagus And Rosemary Recipes

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

SOY-HONEY GLAZED SALMON WITH ASPARAGUS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
• Whisk soy sauce and honey together in a bowl until glaze is smooth.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper.
• Broil in the preheated oven for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Broil until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.

STEAMED SALMON AND ASPARAGUS IN PARCHMENT

Steps:

• 1. Preheat oven to 400°F.
• 2. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.
• 3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
• 4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
• Tip.
• Although it's not quite as attractive for presentation, you can use aluminum foil in place of the parchment paper.
• Nutritional Information.
• Calcium 79mg; Calories 541; Calories From Fat 46%; Carbohydrate 33g; Cholesterol 115mg; Fat 28g; Fiber 5g; Iron 3mg; Protein 39mg; Sat Fat 8g; Sodium 686mg.