Salmon with asparagus and dill Béarnaise. Salmon simmers with olive oil, fresh asparagus, garlic, and a hint of lemon, then is served with penne pasta and a rich and creamy Parmesan cheese sauce. Apart from using fresh dill instead of dried I followed the recipe pretty much exactly. Next time I'll add more Parmesan.
You can cook Salmon with asparagus and dill Béarnaise using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Salmon with asparagus and dill Béarnaise
- You need of Salmon fillets.
- Prepare bundle of Asparagus.
- Prepare 3 tbsp of chopped Dill.
- Prepare of Salt.
- Prepare of Pepper.
- You need 1 tbsp of minced garlic.
- Prepare of Yellow rice.
- Prepare of My Béarnaise recipe.
- You need of Meyer lemon.
By gently baking fish in a small amount of liquid, it stays moist and tender. Jump to the Baked Salmon Recipe with Lemon and Dill or watch our quick video below to see how we make it. First, coat the salmon and the asparagus with olive oil, season with salt and pepper. Your Parmesan crusted Salmon and Asparagus is ready!
Salmon with asparagus and dill Béarnaise step by step
Make the Béarnaise first, refer to my recipe. Toss asparagus in olive oil and season with salt and pepper.
Preheat the oven to 400. Lightly grease foil and place the salmon in the middle. Season with minced garlic, salt and pepper and top with pats of butter and lemon and close the foil into packets. Cook for 20 minutes, after 10 add the asparagus..
Fold the foil over and twist at then ends.
Add water, fresh dill, and crushed garlic to the pressure cooker insert pot. Then place trivet inside too, with the handles up. Place salmon, skin side down, on top Cut salmon into desired portions. Serve immediately, with asparagus on the side. Garnish with more lemon slices, fresh herbs, shaved raw.
