Best 14 Herbmiso Salmon With Oyster Mushrooms Asparagus Recipes

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Herb-miso salmon with oyster mushrooms and asparagus is a delicious and nutritious dish that is perfect for a weeknight meal. The salmon is coated in a flavorful herb-miso glaze and then baked until cooked through. The oyster mushrooms and asparagus are roasted with olive oil and garlic, and then served alongside the salmon. This dish is sure to please everyone at the table!

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS



Garlic Butter-Roasted Salmon with Potatoes & Asparagus image

This spring-produce-packed one-pan meal makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

Provided by Carolyn Casner

Categories     Healthy Salmon Fillet Recipes

Time 40m

Number Of Ingredients 10

1 pound baby Yukon Gold potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
12 ounces asparagus, trimmed
2 tablespoons melted butter
1 tablespoon lemon juice
2 cloves garlic, minced
1 ¼ pounds salmon fillet, skinned and cut into 4 portions
Chopped parsley for garnish

Steps:

  • Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
  • Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
  • Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

Nutrition Facts : Calories 522 calories, Carbohydrate 25.8 g, Cholesterol 93.2 mg, Fat 31.9 g, Fiber 3.7 g, Protein 34.1 g, SaturatedFat 8.9 g, Sodium 396 mg, Sugar 2.2 g

THIS VEGGIE-PACKED SALMON DINNER COMES TOGETHER IN UNDER 30 MINUTES



This Veggie-Packed Salmon Dinner Comes Together in Under 30 Minutes image

Layering the mushrooms, salmon and asparagus in the Instant Pot means all elements are done at the same time.

Provided by Ivy Manning

Time 40m

Yield 4

Number Of Ingredients 12

4 5-oz skin-on, center-cut salmon fillets (at least ¾ inch thick)
12 oz asparagus or broccoli
10 oz wild mushrooms (such as a mix of shiitake, oyster and king trumpet)
1 large shallot
¼ cup packed fresh dill, divided
1 clove garlic
1 lemon
1⁄3 cup low-sodium chicken or vegetable broth
1 ½ tbsp extra-virgin olive oil
½ tsp sea salt, divided
¼ tsp ground black pepper
1⁄3 cup full-fat sour cream

Steps:

  • Prep Sunday: Place salmon in an airtight container. Trim and wrap asparagus loosely. Cut mushrooms into bite-size pieces and thinly slice shallot; store together in an airtight container. Chop dill and garlic; store separately in a small airtight container. Zest and juice one-half of lemon. Add broth to lemon juice and zest and stir to combine. Slice remaining lemon half into rounds. Label and store everything in the refrigerator. When Ready to Eat: Select Sauté on the Instant Pot and adjust to High; heat oil. Add shallots and mushrooms to pot. Add a pinch of salt and cook, stirring frequently, until mushrooms are tender and beginning to brown, 4 minutes. Add garlic, stir and cook until fragrant, 45 seconds. Press Cancel. Add lemon juice-broth mixture to pot and stir, scraping up any browned bits at the bottom. Line a tall trivet (with at least 3⁄4-inch-tall legs) with foil, mist generously with cooking spray and poke a few holes in the foil. Season salmon with remaining salt and pepper and place them on trivet, skin side down. Place trivet with salmon in pot over mushrooms. Arrange asparagus on top of fish. Lock on lid, select Pressure and adjust to Less/Low pressure for 2 minutes. When cooking time is up, press Cancel. Let pressure come down naturally for 5 minutes and then quick-release remaining pressure. Carefully lift asparagus and trivet with salmon from pot. Transfer fish and asparagus to a serving platter. Whisk sour cream and one-half of the dill into mushroom mixture in pot. Sprinkle remaining dill over salmon and garnish with lemon slices. Spoon mushroom sauce over asparagus.

Nutrition Facts : Calories 339 calories

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD



Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad image

This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook's Note)

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
  • Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
  • Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
  • Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
  • Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE



Broiled Salmon Fillet with Bacon, Wild Mushrooms and Oyster Sauce image

Provided by Food Network

Time 22m

Yield 4 first-course servings

Number Of Ingredients 7

One 1 pound salmon fillet, about 1-inch thick
5 thin slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely minced garlic
2 tablespoons minced parsley
2 tablespoons Chinese Oyster sauce
Pinch of freshly grated nutmeg

Steps:

  • Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
  • Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
  • To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
  • Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir

SALMON IN OYSTER SAUCE



Salmon in Oyster Sauce image

This Asian influenced dish is simple and delicious! Serve with rice and vegetables.

Provided by Suzie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 tablespoons oil
2 cloves garlic, crushed
¼ cup brown sugar
3 green onions, sliced
¼ cup oyster sauce
1 cup water
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons warm water

Steps:

  • Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
  • Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
  • Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 11.4 g, Cholesterol 102.8 mg, Fat 17.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 3 g, Sodium 154.5 mg, Sugar 9.1 g

BROILED SALMON AND ASPARAGUS WITH HERBS



Broiled Salmon and Asparagus With Herbs image

Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bunch cilantro, leaves and tender stems, roughly chopped
1 bunch parsley, leaves and tender stems, roughly chopped
1 small bunch mint or dill, leaves picked, roughly chopped
4 scallions, light green and white parts, sliced
1/4 to ½ teaspoon red-pepper flakes, according to taste
3 tablespoons lemon juice, plus more as needed
3 tablespoons olive oil, plus more as needed
Salt and black pepper
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 large bunch asparagus, woody ends trimmed
4 (4- to 6-ounce) salmon fillets, at least ¾-inch thick

Steps:

  • In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
  • Heat the broiler with a rack 6 inches from the heat source.
  • In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
  • Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS



Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

  • Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
  • Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

MISO SALMON WITH ASPARAGUS AND CARROTS



Miso Salmon with Asparagus and Carrots image

A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

1 cup couscous
Kosher salt and freshly ground pepper
2 1/2 teaspoons finely grated ginger (from a peeled 1-inch piece)
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
2 tablespoons unsalted butter
1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced
4 carrots, peeled and cut on the bias into 1/2-inch pieces (1 1/2 cups)
2 tablespoons white or yellow miso
4 boneless, skinless salmon fillets (each 1 inch thick)
1 pound asparagus, trimmed

Steps:

  • Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
  • Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
  • Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

MISO SALMON WITH BOK CHOY AND ASPARAGUS



Miso Salmon With Bok Choy and Asparagus image

GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/

Provided by David Hawkins

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

2 tablespoons white miso
2 teaspoons toasted sesame oil
2 teaspoons rice wine vinegar
1 tablespoon tamari soy sauce
1 teaspoon tamari soy sauce
1 tablespoon mirin
1 teaspoon mirin
2 teaspoons fresh ginger
1 tablespoon olive oil
4 (6 ounce) salmon fillets, skin removed
12 asparagus spears, tough ends removed
4 bunches baby bok choy, rinsed well and cut lengthwise into quarters
2 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven to 450°F.
  • 1. Whisk together the first 6 ingredients in a large bowl.
  • 2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.
  • 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
  • 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
  • 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through).
  • 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
  • 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

Nutrition Facts : Calories 345, Fat 17.2, SaturatedFat 2.8, Cholesterol 77.4, Sodium 847.3, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 39.2

ASPARAGUS WITH OYSTER SAUCE



Asparagus with Oyster Sauce image

Make and share this Asparagus with Oyster Sauce recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 tablespoon ginger, thinly shredded
1 green onion, thinly shredded
1 clove garlic, minced
1 lb asparagus, cut diagonally into 1 inch pieces
3 tablespoons oyster sauce
1/4 cup chicken stock
1 teaspoon sugar
1 teaspoon cornstarch, dissolved in
2 teaspoons cold water

Steps:

  • Heat oil in a wok over medium-low heat.
  • Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
  • Add asparagus and raise heat.
  • Stir-fry for 1 minute.
  • Pour in last 4 ingredients.
  • Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.

Nutrition Facts : Calories 111, Fat 7.3, SaturatedFat 1, Cholesterol 0.5, Sodium 407.6, Carbohydrate 9.8, Fiber 2.6, Sugar 2.9, Protein 3.5

HOISIN-LIME SALMON WITH ASPARAGUS COUSCOUS



Hoisin-Lime Salmon with Asparagus Couscous image

Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

2 tablespoons hoisin sauce
2 teaspoons honey
4 center-cut salmon fillets (6 ounces each), about 1 1/2 inches thick
1/2 lime, plus several wedges for garnish
Coarse salt and freshly ground black pepper
Asparagus Couscous
1 scallion, thinly sliced
Nonstick cooking spray

Steps:

  • Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.
  • Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.

ONE-PAN SALMON WITH ROAST ASPARAGUS



One-pan salmon with roast asparagus image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium

SOY-HONEY GLAZED SALMON WITH ASPARAGUS



Soy-Honey Glazed Salmon with Asparagus image

Lovely low-ingredient seafood meal! Serve with your choice of grain if needed. Also would be good with other veggies. This recipe is easy to double for larger families.

Provided by Casie Price

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 20m

Yield 2

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed, or as desired
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon olive oil, or as needed
1 (8 ounce) salmon fillet
sea salt and ground black pepper to taste

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.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 18.1 g, Cholesterol 76.1 mg, Fat 12.3 g, Fiber 4.7 g, Protein 29.3 g, SaturatedFat 2.1 g, Sodium 488.4 mg, Sugar 12.9 g

CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE



Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce image

Categories     Fish     Potato     Dinner     Salmon     Asparagus     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For the potatoes:
1 pound fingerling potatoes
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the asparagus:
1 bunch asparagus, trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
For the hollandaise sauce:
1 cup white wine vinegar
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons whole peppercorns
3 large egg yolks
1 cup clarified butter
For the salmon:
4 (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Juice of two lemons
Equipment:
2 large baking sheets

Steps:

  • Roast the potatoes:
  • Preheat the oven to 400°F.
  • On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
  • Meanwhile, roast the asparagus:
  • On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
  • Make the hollandaise:
  • In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
  • Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
  • Cook the salmon:
  • Season both sides of the salmon fillets with salt and pepper.
  • In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
  • To serve:
  • Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

Tips:

  • Choose fresh, sustainable salmon: Look for wild-caught salmon that is firm and has a bright color. Avoid farmed salmon, as it is often treated with antibiotics and pesticides.
  • Use a variety of herbs and spices: This recipe uses a combination of parsley, thyme, rosemary, and garlic to flavor the salmon. Feel free to experiment with other herbs and spices that you enjoy.
  • Cook the salmon until it is just cooked through: Overcooking the salmon will make it dry and tough. Aim for a medium-rare or medium doneness.
  • Serve the salmon with a variety of sides: This recipe pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

This herb-miso salmon with oyster mushrooms and asparagus is a delicious and healthy dish that is perfect for a weeknight meal. The salmon is flaky and flavorful, and the oyster mushrooms and asparagus add a touch of umami and texture. The miso glaze is the perfect finishing touch, adding a slightly sweet and savory flavor. Whether you are a seasoned cook or a beginner, this recipe is sure to impress. So, fire up your stove and give it a try!

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