Wednesday, November 4, 2015

Baked Lemon-Garlic Salmon with Vegetables

This Halloween was Charlie's first time trick-or-treating with me. Last year it was way to cold and miserable out. This year we did the whole sh-bang.... apple picked, went to get cider, went to the pumpkin patch, carved pumpkins, roasted seeds... woohoo! Can't wait for thanksgiving now. 

This dish was inspired by a chicken one I saw in a magazine. It was actually an add for flavored butter! But I made my one and I am definitely a fan of one-pan meals! 

Baked Lemon-garlic Salmon with Vegetables

(Printable Version)

- 2 lbs Salmon, skin on (Four 1/2-pound filets)
- 1 Stick Grass-fed Butter, room temperature
- 1 Garlic Clove, minced finely or with a micro-plane grater
- 1 Lemon- zest and juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Dried Parsley 
- 2 Bunches Asparagus (about 2 lbs), trimmed and cut into 2 inch pieces
- 1/2 Pint Cherry Tomatoes, halved
- Olive Oil

Preheat oven to 400 degrees

1. In a bowl, mash the softened butter with the zest of one lemon, juice of half the lemon, the garlic, parsley, salt and pepper. If it is not well combine you could melt it in the microwave or a pot slightly until it is smooth. Place it in the fridge/freezer for 10-15 minutes to harden. 

2. Cut the asparagus and tomatoes.
3. Drizzle a glass (9x11) baking dish with olive oil. Arrange the salmon skin side down and surround it with the veggies. 
4. Put 1-2 tablespoons of butter on each filet and the rest on the vegetables. Slice the other half of the lemon and also put those in the dish. 

5. Bake 35-40 minutes until the salmon is slightly firm and cooked through. (This would vary with the thickness of your filets)

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