This dish is has a few moving parts, and is incredibly delicious for how straightforward it is. Recipes for each component are included below.
Timing and coordination is key:
- Prep and season the fish and asparagus.
- Start the water boiling (the pasta takes ~13 mins)
- Get the asparagus in the oven
- Start cooking the pasta
- Swap the asparagus for the fish: start baking the salmon
- Start the sauce
- When the fish is done, remove from oven, tent, and let rest
- Chop the asparagus into 1″ pieces
- Drain pasta and add to sauce (or whichever pot is bigger)
- Cut the salmon into bite-size pieces, removing the skin
- Stir salmon and asparagus into pasta
- Serve with a sprinkle of dill and fresh ground black pepper (and smoked paprika if desired)
Roasted Sockeye Salmon
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Prep Time:
10m
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Cook Time:
10m
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Total Time:
25m
Ingredients
- 1 lb Sockeye salmon, cleaned, deboned (thinner fillets preferred)
- Salt
- Pepper
- 1/4 tsp. Dill, dried
- 1/4 tsp. Thyme, dried
- 1/8 tsp. Smoked paprika
- 1/2 tsp. Lemon zest (around 1/4 lemon)
- 1/2 tsp. Lemon juice
Instructions
- On a prep board, season fish with generous amounts of salt and pepper, dill, thyme, smoked paprika, lemon zest, and lemon juice. Let rest.
- Preheat oven to 425°F. Line a small bake sheet with foil or parchment paper. Spread some olive oil to cover the bottom of the lined bake sheet.
- When fish has rested, place salmon skin-side down on the bake sheet. Brush with olive oil (or lightly drizzle and use your fingers) to gently and evenly spread it over the fish.
- Bake for 8-10 minutes, depending on thickness, until the fish flakes with a fork and internal temperature has reached 125°F. Remove from oven, cover with foil, and let rest for 5 minutes.
Garlic Lemon Cream Sauce
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Prep Time:
2m
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Cook Time:
10m
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Total Time:
12m
Ingredients
- 2 tsp. Olive oil
- 2 Garlic cloves, minced
- 3/4 c Heavy cream
- 1/4 c Parmesan, freshly grated
- 1 tsp. Dill, dried
- 1/4 tsp. Thyme, dried
- 1/2 tsp. Onion powder
- 1/8 tsp. Smoked paprika (optional)
- 1/4 tsp. Black pepper
- Salt to taste (~1-2 tsp)
- 1/2 tsp. Lemon zest (from 1/4 lemon)
- 1 tsp. Lemon juice
Instructions
- Heat olive oil in a medium skillet or sauce pan over medium heat. Cook garlic gently for 1 minute, stirring frequently (don't let it brown, just soften).
- Add cream then season with dill, thyme, pepper, onion powder, and smoked paprika (if desired). Stir to combine.
- Let simmer for 1-2 minutes and come up to temperature. Stir in parmesan.
- Reduce heat to medium-low and let simmer for 3-5 minutes, until it starts to thicken. Add lemon juice, lemon zest, and salt to taste. Cook 1-2 minutes further then serve immediately. Note: it will thicken further as it cools.
Roasted Crispy Asparagus
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Prep Time:
5m
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Cook Time:
15m
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Total Time:
20m
Instructions
- Preheat oven to 425°F. Wash the asparagus.
- Trim off the woody stems and discard. Thinly slice the stems (towards the tips) until the spears are 5" long. Use the slices in an asparagus purée.
- In a skillet or oven-safe non-stick pan, heat olive oil over medium heat. Sauté asparagus for 3 minutes. Transfer to oven and bake for 10 minutes.
