Roasted Salmon With Asparagus, Lemon and Brown Butter

Since we returned from Spain, we have been experimenting with Spanish cuisines. Their food is excellent. We made this wonderful this Roasted Salmon With Asparagus, Lemon and Brown Butter and served it with Spanish Ratatouille, known in Spain as Pisto Manchego. It was a perfect combination. Loved it!

SPANISH RATATOUILLE (PISTO MANCHEGO)

Spainonafork.com

 

This Spanish Ratatouille, known in Spain as Pisto Manchego, is one of Spain´s most iconic and classic vegetable dishes. It´s packed with flavors, easy to make and made with the simplest ingredients. Serve it as a side dish next to some grilled fish or even for breakfast next to some fried eggs.

 

To make this recipe, I recommend using a great Spanish olive oil. Since we are using the simplest ingredients, it´s important to use the best ingredients. This is what ultimately gives the entire dish, that incredible depth of flavors.

 

TIPS & TRICKS to Make this Recipe: I used the most typical vegetables that are used in Spain to make this dish. But you are more than welcome to mix it up. By using eggplant, carrots or even mushrooms. For the tomato sauce, I finely grated fresh tomatoes, but you can also use canned tomato sauce or passata.

 

Ingredients

 

¼    cup extra virgin olive oil 60 ml

1     onion

4     cloves garlic

1     green bell pepper

1     red bell pepper

1     zucchini

6     tomatoes

1     bay leaf

pinch sea salt

dash black pepper

dash granulated sugar

 

Instructions

 

1.            Heat a large deep fry pan or stock pot with a low-medium heat and add in 1/4 cup extra virgin olive oil

2.            Meanwhile, roughly chop 1 large onion and thinly slice 4 cloves garlic

3.            After heating the olive oil for 5 minutes, add in the chopped onion and sliced garlic, mix with the olive oil so everything is well coated, mix every 1 to 2 minutes

4.            Meanwhile, roughly chop 1 green and 1 red bell pepper

5.            After 10 minutes and the onions are translucent, add in the chopped bell peppers, once again, mix together so all the vegetables are coated in the olive and mix every 1 to 2 minutes

6.            Meanwhile, cut 1 zucchini into 1/2 inch (1.25 cm) thick rounds, then stack them up and cut into large cubes, finely grate 6 tomatoes to end up with 1 1/2 cups (340 grams) tomato sauce

7.            After cooking the bell peppers for 10 minutes and they are tender, add in the cubed zucchini, mix together and cook for 5 minutes, then add in the tomato sauce and season generously with sea salt, black pepper and a kiss of granulated sugar, mix together, then add in 1 bay leaf and simmer for 10 to 15 minutes, or until the tomato sauce has really thickend up

8.            Once the tomato sauce has thickend up, remove from the heat, transfer into a large serving dish and discard the bay leaf, serve warm or cold, enjoy!

 

Roasted Salmon With Asparagus, Lemon and Brown Butter

New York Times

 

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

 

Ingredients

 

4       (6-ounce) skin-on salmon fillets

2       tablespoons extra-virgin olive oil

Kosher salt and pepper

1       pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)

4       tablespoons unsalted butter

1       tablespoon fresh lemon juice, plus wedges for serving

2       tablespoons drained capers

½      cup thawed frozen peas

¼      cup coarsely chopped parsley, plus more for garnish

 

Preparation

 

1.            Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.

2.            While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.

3.            Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.

4.            Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.