Roasted lemon salmon and asparagus sheet pan
1. Break one piece of asparagus to see how much of the stem to trim, then trim all the other pieces to that point. 2. Cut asparagus into pieces about 3 inches long. Toss the asparagus with 1 T. olive oil, salt, and fresh ground black pepper. 3. Spray baking sheet with oil or non-stick spray, then spread the asparagus out in a single layer and start to roast in a preheated 450F/230C oven. 4. Zest the lemons into a small bowl. Cut zested lemons in half and squeeze the juice into a different bowl, then add 2 T of lemon juice to the zest. (I love lemon zest, so if you don't you might not want that much.) Whisk 3 T extra virgin olive oil into the lemon zest and juice and set the lemon oil aside. 5. Blot the salmon dry with paper towels, then rub rub each salmon filet with olive oil and season with salt and pepper and any spices you select. 6. After asparagus has roasted about 5 minutes (or a couple of minutes longer for thick spears) push it over and put the salmon filets on one end. 7. Continue to roast about 10 minutes more. My salmon was perfect after 10 minutes, but thicker pieces might need 1-2 minutes more. 8. The fish should feel barely firm when it's done. Drizzle salmon and asparagus with the lemon oil and serve hot. Information Desk Hedberg Public Library 316 S. Main Street Janesville, WI 53545 Phone: 608-758-6600 Email: [email protected] <mailto:[email protected]> Current library hours: Mon-Sat 9am-5pm _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
