My cowboy husband asks me to make this dish at least once a week. It’s simple, even the sauce and so delicious. The sauce should have a buttery slightly garlic and slightly acidic taste. Try to buy wild caught Salmon rather than farmed because there are more Omega 3 oils in the wild salmon. Omega 3’s may help in cardiovascular health. Fish has been known as “brain” food.
- Olive Oil Cooking Spray
- 1 6 to 8 oz Salmon fillet per person
- 1 Lemon, seeded and quartered
- 1 teaspoon Pepper (or you can use Cajun Blend for a kick)
- 1 teaspoon Sea Salt
- 1 tablespoon dried Parsley Flakes
- 2 pounds Asparagus, tough ends trimmed off
Beurre Blanc (White Butter) Sauce:
- 1/2 stick unsalted Butter
- 2 cloves Garlic, peeled and pressed
- 1 teaspoon dried Dill Weed
- 2 cups Whole Milk or 1/2 and 1/2
- 2 teaspoons Lemon Juice
Pre-heat oven to 375 F.
Coat a glass oven safe baking dish with the olive oil cooking spray. Be certain that the dish is large enough so the salmon fillets fit side by side. Place the asparagus spears on the bottom of the baking dish. Place dish in the oven and bake for 20 minutes or until the asparagus spears are tender but not mushy. While the asparagus is cooking, coat the fillets with juice from fresh lemon, salt, pepper and parsley. Spray a little of the olive oil cooking spray to coat top of fillet.
Start the beurre blanc sauce. Over medium-low to medium heat melt butter in a small pot, add garlic and lemon juice. Do not let the butter brown or burn. Add milk and dill weed and cook until slightly thickened. Stir constantly to the sauce doesn’t stick or burn.
When the asparagus is tender, place the fillets on top of the asparagus and return to the oven. Bake for an additional 15 minutes until the salmon is dark pink and golden on the outside. Remove from the baking dish to a serving platter and serve with sauce.