Salmon and asparagus. Season each salmon fillet and lay over the asparagus. Dab remaining butter mix over the asparagus. Arrange salmon in the center of the pan and arrange asparagus around the sides of the pan.

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In a small saucepan, melt butter over medium-high heat. Once melted stir in garlic and pour the mixture over salmon and asparagus. Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. You can prepare Salmon and asparagus using 8 active ingredients and also 7 steps. Right here is how you accomplish.

Materials for making of Salmon and asparagus

Instructions. of salmon fillets (6-8 oz).
Directions. of mushrooms.
Directions. of asparagus stalks.
Guidelines. of lemon juice.
Instructions. of white wine.
Instructions. of dill weed.
Instructions. of garlic salt.
Detaile. of lowfat mayonaise.

Drizzle the butter mixture over the salmon and asparagus. I season asparagus and salmon with salt and pepper. Rub garlic butter on salmon fillets. (Preferably both sides to get more robust roasted butter flavor.) Place salmon fillets in between asparagus as shown in the pictures. On a rimmed baking sheet, arrange asparagus and lemon wedges and brush with sauce.

To Make Salmon and asparagus

Combine lemon juice, mayo, white wine, and spices. Whisk to blend..
Cut and discard the woody ends of the asparagus spears. Slice the spears into ~2" pieces..
Slice the mushrooms..
Use a sheet of baking foil large enough to hold the salmon fillets. Spray or wipe the foil with olive oil..
Place the salmon on the foil and top with the mushrooms and asparagus. Drizzle the lemon juice mixture over the fillets..
Add a second sheet of foil over the salmon fillets and roll the edges of the two foil pieces together to seal..
Bake at 400°F for 20-25 minutes. Time may vary with the thickness of the fillets. Test with a fork. Flakey = done..

Add salmon to pan, brush with sauce, and season with salt and pepper. What I like more about this recipe is that it includes my favorite veg, asparagus. Remove the salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt, and season to taste with salt.

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