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salmon coarse salt freshly ground pepper shallot capers lemon extra-virgin olive oil parsley herbs pencil-thin
Viewed: 48 - Published at: 4 years agoIngredients
- 4 skinless salmon fillets (6 ounces each)
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper
- 1 small shallot, finely chopped
- 2 tablespoons capers, drained and rinsed
- Grated zest and juice of 1 lemon, preferably organic
- 1 tablespoon extra-virgin olive oil
- 1 cup loosely packed fresh flat-leaf parsley, roughly chopped
- 2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
- 1 bunch pencil-thin asparagus, tough ends snapped off
Method
- Preheat the oven to 250F, with the rack in the upper third.
- Place the salmon on a parchment-lined baking sheet.
- Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper.
- Bake until opaque but still bright pink in the middle, 25 to 30 minutes.
- Remove from oven.
- Meanwhile, make the relish: In a small bowl, stir together the shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper.
- Add the oil, parsley, and mixed herbs; toss.
- Place the asparagus in a steamer basket set over a pot of simmering water; steam until the spears are crisp-tender and bright green, 3 to 4 minutes.
- Divide the asparagus among serving plates.
- Place a salmon fillet on each plate next to the asparagus, and spoon relish on top of the fish.
- (Per serving)
- Calories: 360
- Fat: 22g
- Cholesterol: 112mg
- Carbohydrate: 5g
- Sodium: 206mg
- Protein: 36g
- Fiber: 2g
