Melt-in-Your-Mouth Salmon with Asparagus
25 March –
In this edition of Around the Table, Shea is sharing a go-to from her cookbook—and a perfect way to take the stress out of Easter menu planning. This Melt-in-Your-Mouth Salmon with Asparagus starts with a simple sheet pan and a fresh salmon filet, then gets topped with a flavorful compound butter made with herbs, honey, shallots, garlic, ginger, and dill.
Everything roasts together until the salmon is perfectly tender and the asparagus is just right, then it’s finished with lemon and plated up beautifully. It’s the kind of dish that feels special but couldn’t be easier to pull together—whether you’re hosting or just keeping things simple at home.
See the recipe below and watch the full webisode here.
Yields: 6 servings | Prep Time: 25 minutes | Cook Time: 30 minutes
Ingredients
1/2 cup unsalted butter, softened
2 tablespoons honey
3 garlic cloves
1 small shallot
2 tablespoons fresh dill, plus more for serving
1-inch knob fresh ginger
3-pound slab Atlantic salmon, boneless and skinless
1 1/2 pounds fresh asparagus
1 tablespoon kosher salt
1 lemon, for serving
1 tablespoon kosher salt
1 lemon, for serving
Method
01
Preheat the oven to 325 degrees. To a small bowl add the butter and honey. Finely mince the garlic, shallot, and dill, then grate the ginger and add everything to the butter. Use a metal spoon to stir and mash the ingredients into a compound butter and set aside.
02
Pat the salmon dry and place on an 18 x 13-inch sheet pan. Nestle the asparagus next to the salmon—the sheet pan will be very full. Generously season the salmon filet with at least 2 teaspoons salt, then use the rest of the salt to season the asparagus.
03
Dollop all of the butter over the salmon. Bake the salmon and asparagus for 25 to 30 minutes, or until the internal temperature of the salmon reaches 135 to 140 degrees. The fish will flake apart effortlessly and look matte across the top.
04
Remove the salmon and asparagus from the oven and spread the aromatics left behind from the melted butter evenly over the fish. Transfer the salmon and asparagus to a platter. There will be a significant amount of butter left behind on the pan, which you can spoon over the salmon if you would like. Thinly slice the lemon, arrange the slices over the top of the salmon, and serve.
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