Sal­mon and As­para­gus Sheet Pan

The Saratogian (Saratoga, NY) - - NEWS -

Prep time: 5 min­utes Cook time: 15 min­utes Serv­ings: 2 Net carbs: 4.41

1 bunch thin spear as­para­gus 1 ta­ble­spoon, plus 1/4 tea­spoon, ex­tra-vir­gin olive oil 1/8 tea­spoon salt, di­vided 2 sal­mon fil­lets (4 ounces each), no more than 3/4-inch thick 1 pinch black pep­per 3 ta­ble­spoons olive oil-based may­on­naise 1 ta­ble­spoon lemon juice 1 tea­spoon Di­jon mus­tard 1/4 tea­spoon minced or pressed gar­lic 1 ta­ble­spoon grated Parme­san cheese

Heat oven to 425 F.

Wash as­para­gus and re­move woody ends. Place on rimmed bak­ing sheet and toss with 1 ta­ble­spoon olive oil and pinch of salt. Ar­range in sin­gle layer, leav­ing space for sal­mon. Place sal­mon skin-side down on sheet. Brush with re­main­ing olive oil and sea­son with re­main­ing salt and pep­per. Place in oven and bake 12 min­utes. In small bowl, com­bine may­on­naise, lemon juice, mus­tard and gar­lic. Re­move sheet pan from oven, sprin­kle as­para­gus spears with cheese and cook 3 min­utes, or un­til fish reaches 145 F and as­para­gus spears are ten­der and be­gin­ning to brown on tips.

Plate one fil­let and half the as­para­gus, driz­zle each plate with about 2 ta­ble­spoons may­on­naise sauce and serve.

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