Baked salmon with asparagus sauce, lemon, garlic and butter!!


Baked salmon with asparagus sauce, lemon, garlic and butter!!

This Baked Salmon recipe combines buttered salmon with asparagus and zesty lemon to create a

wonderful texture of crispy fish and crunchy veggies.

This Baked Salmon recipe simplifies dinner and saves you money on sides. Foil rolls are great because

they cook the salmon evenly and add moisture and flavor.

Don’t be afraid to learn how to cook tin bagged salmon into the perfect treat. These fun foil packs not

only contain healthy salmon fillets, but also salmon asparagus mixed with the tangy flavor of lemon

butter. Stuffed and cooked together, these bundles make a light and flavorful meal that will delight your

taste buds.

Baked salmon with asparagus sauce new york times recipes


°2 salmon fillets

°2 tablespoons vegetable or chicken stock

°1 1/2 tablespoons fresh lemon juice or to taste

°1 teaspoon your favorite hot sauce (we used sriracha)

°4 teaspoons minced garlic ( 4 cloves)

° Salt and freshly ground black pepper to taste

° 3-4 tablespoons butter, finely diced (or margarine)

° 2 teaspoons chopped parsley or coriander

° 450g medium asparagus, cut into small pieces

Baked salmon with asparagus sauce 
new york times recipes

* Tips :

To Prepare the Pan Baked Salmon: Preheat the oven to 220°F (220° VS). Cut two 35cm x 30cm sheets of

heavy duty aluminum foil and place each piece individually on your work surface.In a bowl, combine the

ingredients for the butter and garlic sauce: broth, lemon juice, and hot sauce.

Season the salmon fillets on both sides with salt and pepper and place the salmon in the middle of the

foil. Then arrange the asparagus slices on one side of the salmon, following the orientation of the fries.

You can adjust the seasoning of the salmon fillet by adding more salt and pepper and then sprinkling

with the garlic. Drizzle the butter and garlic sauce generously over the salmon and asparagus fillets.

Distribute the pieces of butter evenly in the molds and fill them with salmon and asparagus slices.

Roll the salmon leaf bags and fold the edges together, then fold the ends. Don’t wrap it too tightly – leave

extra space inside for heat to circulate.

Place the packets of salmon on the baking sheet and cook the salmon, seam side up, until tender, about 9

to 12 minutes.

Carefully unwrap the baked salmon in plastic bags, drizzle with lemon juice and garnish with fresh

parsley or coriander and a lemon wedge.



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