Friday, April 05, 2013

Recipe for Roasted Wild Salmon and Asparagus with Double-Lemon Oil (Paleo, Low-Carb, Gluten-Free)

Roasted Wild Salmon and Asparagus with Double-Lemon Oil
I loved everything about this ultra-simple recipe for Roasted Salmon and Asparagus.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this delicious Roasted Wild Salmon and Asparagus combination is something I would make any time I could get fresh asparagus, but it's especially good this time of year when asparagus is inexpensive and in season.)

This is the type of super-easy, cooks-in-one-pan, tastes-amazing recipe that always appeals to me. Since it also has three of my favorite ingredients (salmon, asparagus, and lemon), I knew it had to be a winner.   And while I'm on the subject of favorite ingredients, possibly I should warn you that I've been on kind of an asparagus binge lately, so there will be several more asparagus recipes coming  over the next few weeks.  If you really don't like asparagus, for this particular recipe I'd recommend substituting fresh green beans, which are also delicious roasted and would taste great with the lemon oil. 

Just like the recipe for Asian Flavored Wild Salmon Patties, this recipe was made with wild salmon caught by my brother Dave on a fishing trip to Alaska (thanks Dave!)  A recipe for Roasted Salmon and Asparagus with Lemon Oil came as one of those recipe-a-day e-mails from Fine Cooking, and I printed it immediately.  However, when it came time to make the recipe I decided to go with only 2 servings, and changed several other things about just how it was prepared.  But the credit for the brilliant idea of roasting the salmon and asparagus together as well as the use of lemon oil goes to Tony Rosenfeld at Fine Cooking.  

Zest the lemon into a small bowl. Squeeze the juice into a different bowl and add 1 T of lemon juice to the zest.  (I love lemon zest, so if you don't you might not want it all.)

Whisk 1 1/2 T extra virgin olive oil into the lemon zest and juice and set the lemon oil aside.

Break one piece of asparagus to see how much of the stem to trim, then trim all the other pieces to that point. Cut asparagus into pieces about 3 inches long.

Toss the asparagus with 2 tsp. olive oil, salt, and fresh ground black pepper.

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.

While asparagus roasts, rub each salmon filet with olive oil and season with salt and pepper (or your favorite fish rub.  I love Pride of Szeged Fish Rub, so I used some of that.)

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.  Continue to roast about 10 minutes more.

My salmon was perfect after 10 minutes, but thicker pieces might need 1-2 minutes more.  The fish should feel barely firm when it's done.

Drizzle salmon and asparagus with the lemon oil and serve.


Roasted Wild Salmon and Asparagus with Double-Lemon Oil
(Makes 2 servings, but can easily be doubled; recipe adapted from Fine Cooking.)

Ingredients:
1 large lemon
1 1/2 T + 2 tsp. + 2 tsp. extra virgin olive oil
1 lb. fresh asparagus
salt and fresh ground black pepper to taste, both for asparagus and salmon
2 wild salmon pieces, about 6 oz. each (preferably with skin)
fish rub for seasoning the salmon (optional, but good)

Instructions:
Preheat oven to 450F/230C.  Spray baking sheet with non-stick spray or brush with olive oil.

Using a microplane grater or small grater, zest the lemon rind into a small bowl.  (I used all the zest, but if you're not that crazy about lemon zest you may not want it all.)  Squeeze lemon juice into another bowl, then measure 1 T juice and add to the lemon zest.  (You can freeze the extra lemon juice if you have quite a bit.)  Whisk 1 1/2 T extra virgin olive oil into the lemon zest-juice, then set the lemon oil aside.

Hold an asparagus piece in both hands and bend until it snaps to see how much of the woody stem you should cut off.  Then trim other pieces to that length and cut asparagus into pieces about 3 inches long.  Put asparagus into a bowl and toss with 2 tsp. olive oil plus salt and fresh-ground black pepper to taste.

Spread out asparagus onto baking sheet and roast for 5 minutes (or slightly longer if the asparagus pieces are extra thick.)  While asparagus roasts, rub each piece of salmon on both sides with olive oil (about 1 tsp. per piece.)  Season salmon with salt and fresh ground black pepper to taste, plus fish rub if using.

After 5 minutes, push the asparagus over a little so there is room to put the salmon pieces on the baking sheet.  Put salmon and asparagus into oven and roast for about 10 minutes longer (or possibly 1-2 minutes longer if your salmon pieces are extra thick.)  This is done when the asparagus is starting to soften and salmon feels barely firm to the touch.  Drizzle desired amount of lemon oil over salmon and asparagus and serve.


South Beach Suggestions:
Asparagus and salmon are both perfectly low-glycemic ingredients, making this a great meal for any phase of the South Beach Diet.  For phase one just add something like Mary's Perfect Salad. For Phase two or three, this would taste great with Pesto Lemon Rice.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Tasty Ideas for Cooking Salmon:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Miso-Sriracha Glazed Salmon from The Perfect Pantry 
Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise from Kalyn's Kitchen
Slow-Roasted Salmon from [No Recipes]
Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron from Kalyn's Kitchen
Easy Agave and Lime Salmon from Gluten-Free Goddess
Herb Encrusted Grilled Salmon from Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
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39 comments:

  1. What a lovely one pan meal Kalyn. Love lemon zest and what a great idea using lemon zest oil. Perfect for a Spring dinner!

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  2. I've gone pretty crazy for asparagus lately also so bring. It. On.

    I also have some salmon in the freezer...perfect timing!

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  3. I love lemon with salmon; it cuts the oily quality of the fish a bit, but still lets the flavor shine through. And I love asparagus any way. Now, if your brother has extra salmon and is willing to ship to Rhode Island.....

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  4. Great combination color and taste wise. Very springy.

    Diana

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  5. Jeanette, thanks. I am crazy about lemon zest too, would put it in almost everything!

    Joanne, glad I'm not the only one going crazy over asparagus.

    Lydia, I was shocked at how much salmon and halibut my brother brought home. I think he's given it all away by now though.

    Dianabol, thanks!

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  6. A perfect meal. I love the double-lemon oil.

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  7. This is honestly the ultimate in perfection to me. I love salmom bioth for the taste and the health benefits,The addition of lemon must add alot. I adore asparagus and love one pan meals!

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  8. Maria, thanks. I could eat that on just about any type of fish or veggies.

    Maris, one-pan meals are always a plus!

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  9. Who could blame you for being into (or sure obsessed) asparagus this time of year?

    Looks delicious and simple, I have trouble resisting adding Dijon to that sort of marinade.

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  10. Katerina, actually I think a touch of Dijon would be great in the Double-Lemon oil!

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  11. I like lemon with salmon. I think your recipe will pair really with an Arugula salad that I recently concocted. http://cuceesprouts.com/2011/05/blueberry-surprise-salad/

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  12. SO jealous that you have freshly caught salmon! Salmon and asparagus are the perfect pair in my humble opinion. Love the fact that this only uses one pan! Thanks for sharing :)

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  13. It has really been nice to get the salmon from my brother. He gave me some halibut too, but I've eaten most of it, sigh.

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  14. Two great foods in a meal! It has to be delicious and we've been on an asparagus binge here also. Thanks for the recipe!

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  15. I have a nice bunch of asparagus and will try your recipe tonight (minus the salmon).

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  16. I can't wait to see all of your "asparagus binge" recipes. This salmon sounds wonderful. How lucky you are to have some wild Alaskan salmon!

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  17. Pam, good to hear from a fellow asparagus-binger!

    Simona, hope you like it!

    Dara, more asparagus recipes coming soon. I do feel lucky to get all this great salmon.

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  18. Absolutely lovely photo and post!!! I hadn't seen this until today, but I made similar lamb with lemon zest, olive oil and herbs and I so agree! It just tastes like Spring!!!

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  19. Oh Kalyn, asparagus, wild salmon and lemon...I don't have to say anything more!
    ronelle

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  20. Funny thing, I was reviewing a healthy eating article about eating fish 3 x a week. I broiled halibut tonight with lemon...but I love your ONE PAN meal. I need more of those. Can't wait to try it.
    Thanks!

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  21. I love salmon and it always makes me happy to find another recipe for it. And your photos are fabulous!

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  22. Sandra, thanks. So glad you liked it.

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  23. looks pretty darn good, if i do say so!

    Salmon has to be one of the best fish to use when cooking, just so many possibilities.

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  24. Oh yum! I want some RIGHT NOW! ha ha. Oh wait, didn't I just eat dinner?! Meh, the stomach knows what it wants!

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  25. This was so good! My guest loved it too!
    Didn't use all of the lemon oil (kept some for a single portion for the next day), but otherwise followed the recipe exactly. A keeper!

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  26. What a wonderful springtime meal. Salmon is so easy to cook and I often wonder why I don't make it at least three times per week.

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  27. Thanks Dara; I could definitely eat this over and over.

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  28. What a great combo, Kalyn! I've been craving salmon and eating it as often as possible lately. Pairing it with asparagus for this delicious one-pan meal is terrific!

    Shirley

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  29. Hi Kalyn! I'm obsessed with asparagus. We have a farm nearby & buy it regularly in season. My fave way is to peel the bottom of it, then roll-cut it about 1.5 - 2 inches. I heat up a skillet with some butter (or Becel)then put in the asparagus & toss. Add salt, then a little water (1/4 cup maybe) & slap on the lid. Give it 2-3 minutes to steam/saute. When the water evaporates - it's done. Serve with lemon & pepper. I laughed when you mentioned "leftover asparagus"!! That NEVER happens around here. We've been known to eat a pound each! I love mine with basmati rice & nothing else. The rest of the family has a protein with theirs. Give this a try - it's so simple & soooo yummy.

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  30. Joy, definitely sounds good. Thanks for sharing.

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  31. Love how simple this healthy and filling dish is! Roasting them together in one tray makes everything easier! Fresh asparagus will be in season here after a few weeks nad I'm pinning your recipe to try then. It will be so healthy to my baby too when he's still inside:)

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  32. Everything I love on one plate...How wonderful!

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  33. I tease that I like fish with my lemon. Lemon is one of my favorite seasonings. I use the zest and juice often, but hadn't combined it with olive oil like that -- yet.

    I love asparagus and salmon and this sounds so tasty. It did give me an idea for dinner tonight or tomorrow night.

    I'm generally not a fan of square dishes or patterned dishes, but I really like the dish on which you photographed the salmon and asparagus. It's very pretty. I'm not sure which I'm more attracted to -- the meal or the plate!

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  34. Zerrin, I didn't know you were expecting a baby, congrats!

    Yes, I do love that everything cooks together for this meal!

    Wosnes, I'm a bit of a lemon freak myself. I agree about the patterned dishes but I did like this one. It came from either Ross or TJ Maxx, not sure which. But not expensive!

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  35. I decided it was time for me to restart Phase 1 of the SBD. It seemed harder this time, probably because I wasn't getting ready to get married:) This recipe was the first one I found on-line and it has inspired me to stick to the two weeks. Even my husband loved this recipe and my six year old daughter, who's name is Kaylin too. Thanks Kalyn!! You have helped reinvent me:)

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  36. So glad to hear my recipes are helping you with the challenge of phase one. You can do it! And give my best to Kaylin!

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  37. I tried this recipe today abd it was PURRFECT! I used an onion garlic and nutmeg rub. It was delicious with the asparagus and the jasmine brown rice. Thanks for the recipe.

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