Hi Jennifer, Can you resend th lemon salmon pan recipe again in a new every-mail? I can't find the recipe now. !Hank you in advance, Angela
Sent from Angela's Iphone > On Sep 29, 2020, at 4:54 AM, Jennifer Thompson via Cookinginthedark > <[email protected]> wrote: > > I will check on this. > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Joy Baade via Cookinginthedark > Sent: Monday, September 28, 2020 2:42 AM > To: Jennifer Thompson via Cookinginthedark <[email protected]> > Cc: Joy Baade <[email protected]> > Subject: Re: [CnD] Roasted lemon salmon and asparagus sheet pan > > This sounds really good. I can't wait to try it, but I don't see a list of > ingredients. Thank you. > >> On Sep 26, 2020 9:38 AM, Jennifer Thompson via Cookinginthedark >> <[email protected]> wrote: >> >> 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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
