Introduction
Cooking salmon is not only a delicious option for a healthy meal but also an opportunity to create flavorful experiences. With a simple marinade and the addition of fresh vegetables, you can elevate your dish to a whole new level. This recipe features salmon fillets marinated in a delightful lemon garlic mix and paired with asparagus and cherry tomatoes. Perfect for a quick weeknight dinner or a casual gathering, this meal is sure to impress.
Detailed Ingredients with measures
4 x 180g/6 oz salmon fillets, skin on or off, doesn’t matter
1 tsp lemon zest (1 lemon)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp dijon mustard
2 garlic cloves, grated using microplane
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
3 bunches asparagus, woody ends snapped or trimmed off
200g/7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
2 tsp extra virgin olive oil
1/4 tsp each salt and pepper
Olive oil spray
Parmesan, finely grated
Lemon wedges or slices, optional
Parsley, finely chopped, optional
Crusty bread or toast, for serving
Prep Time
15 minutes (plus 1 hour marinating time if desired)
Cook Time, Total Time, Yield
Cook time: 11 minutes
Total time: 26 minutes (plus optional marinating time)
Yield: Serves 4
This recipe is straightforward and perfect for both novice and experienced cooks. Enjoy the vibrant flavors of lemon and garlic combined with tender salmon and fresh vegetables for a wholesome dining experience.
Detailed Directions and Instructions
Lemon Garlic Paste Preparation
Mix the marinade ingredients (lemon zest, lemon juice, extra virgin olive oil, dijon mustard, grated garlic, cooking salt, and black pepper) in a small bowl until well combined. Once mixed, slather the paste generously onto the top and sides of each salmon fillet. For optimal flavor, allow the salmon to marinate for 1 hour if time permits; if not, proceed with the recipe immediately.
Preheat Oven
Set your oven grill or broiler to a high heat of 280°C/525°F, or the maximum temperature your appliance allows. Adjust the oven shelf to be approximately 20 cm/8 inches from the heat source.
Prepare the Vegetables
Snap or trim off the woody ends of the asparagus. In a mixing bowl, toss the asparagus and cherry tomatoes with 2 teaspoons of extra virgin olive oil, along with a 1/4 teaspoon of salt and pepper. Spread the seasoned vegetables evenly on a large tray, ensuring they are well distributed. Clear a space on the tray for the salmon fillets.
Arrange Salmon on Tray
Place the marinated salmon fillets onto the tray, ensuring there is some space between each piece for even cooking. Lightly spray the surface of the salmon with olive oil to enhance browning.
Cook the Salmon and Vegetables
Insert the tray into the preheated oven and grill/broil for approximately 11 minutes. Check for doneness; the salmon should flake easily, and the internal temperature should reach 50°C/122°F for medium rare.
Serve the Dish
Once the salmon and vegetables are cooked, carefully transfer them to a serving plate. Finely grate parmesan cheese over the vegetables for added flavor. If desired, squeeze fresh lemon juice over the salmon and sprinkle with chopped parsley before serving. Complement the dish with crusty bread or toast.
Notes
Salmon
The salmon can be prepared with the skin on or off, as the skin will not become crispy in this cooking method. For those who prefer, the flesh can be eaten separately from the skin. This marinade also works well with trout as a direct substitute.
Dijon Mustard
Dijon mustard is included in the marinade to create a thick paste that adheres well to the salmon.
Garlic Preparation
Using a microplane to grate the garlic allows it to fully integrate into the marinade, preventing any burnt lumps that may occur from chopping.
Asparagus Preparation
When preparing asparagus, the woody ends will naturally break off when bent, which is a good indicator of where to trim. This method is effective unless the asparagus is past its freshness.
Salmon Cooking Temperature
For best results, aim for the following internal temperatures:
– Medium rare: 50°C/122°F (will rise to 53°C/127.4°F after resting).
– Medium: 60°C/140°F (will rise to 63°C/145.4°F after resting).
Freezing Tips
To freeze, slather the salmon with the marinade and place in a container with space between each piece. Alternatively, freeze unwrapped until the surface is firm, then wrap. For thawing, unwrap and thaw uncovered to preserve the marinade. No need to marinate before freezing, as it will happen during thawing.
Leftovers
Leftover salmon and vegetables will keep in the fridge for 3 to 4 days.
Cook techniques
Marinade Preparation
Mix the marinade ingredients (lemon zest, lemon juice, olive oil, Dijon mustard, grated garlic, salt, and pepper) in a small bowl until well combined.
Slathering
Generously spread the marinade over the top and sides of the salmon fillets. Allow the salmon to marinate for at least 1 hour if time permits.
Oven Preheating
Preheat your oven grill or broiler to a high temperature, ideally around 280°C/525°F. Ensure the oven shelf is placed 20 cm/8 inches from the heat source for proper cooking.
Vegetable Preparation
Snip or trim the woody ends off the asparagus. Toss the asparagus and cherry tomatoes in olive oil, salt, and pepper, ensuring they are well coated.
Cooking Setup
Spread the prepared vegetables on a large tray, leaving space in the center for the salmon. Place the salmon fillets on the tray with some space between them and spray the surface lightly with olive oil.
Grilling/Broiling
Cook the salmon and vegetables under the preheated grill/broiler for approximately 11 minutes. The salmon should flake easily and reach an internal temperature of 50°C/122°F at medium-rare doneness.
Serving
Transfer the cooked salmon and vegetables to a plate. Grate fresh parmesan over the vegetables, drizzle lemon juice over the salmon, and sprinkle chopped parsley for added flavor.
FAQ
Can I use skin-on or skin-off salmon?
Yes, the recipe works well with either skin-on or skin-off salmon fillets.
Can I substitute Dijon mustard?
While Dijon mustard helps create a paste that adheres to the salmon, you can try other types of mustard, but the flavor and texture may vary.
How do I know when the salmon is cooked?
The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 50°C/122°F for medium-rare.
What should I do with leftover salmon?
Leftover salmon can be stored in the refrigerator for 3 to 4 days. Keep it in an airtight container to maintain freshness.
Can I freeze marinated salmon?
Yes, you can freeze the slathered salmon. Place it in a container, ensuring space around each piece, or freeze until firm and then wrap. Thaw uncovered to retain the marinade.
Conclusion
This lemon garlic salmon, paired with vibrant asparagus and cherry tomatoes, makes for a nutritious and delicious meal. The marinade enhances the salmon’s flavor, while the optional parmesan and fresh parsley add a delightful finishing touch. Whether served solo or with crusty bread, this dish is sure to impress and satisfy.
More recipes suggestions and combination
Herb-Crusted Salmon
Combine fresh herbs like dill, parsley, and thyme with the marinade for an herbaceous twist on the classic salmon dish.
Spicy Asian Salmon
Add soy sauce, sesame oil, and sriracha to the base marinade for an Asian-inspired flavor profile. Serve with edamame and steamed rice.
Honey Mustard Salmon
Replace the Dijon mustard with honey mustard and add a touch of honey for sweetness. Pair with roasted Brussels sprouts for a sweet and savory combo.
Citrus Salmon
Incorporate orange zest and juice along with the lemon for a bright, citrusy marinade. Serve with a side of quinoa and steamed green beans.
Salmon Fajitas
Use the salmon with a fajita seasoning blend, grill it with bell peppers and onions, and serve in warm tortillas with avocado and salsa.
Mediterranean Salmon Bowl
Serve the salmon over a bed of couscous with olives, feta, and spinach for a Mediterranean-inspired grain bowl that’s satisfying and flavorful.
