Description
A delicious and creamy salmon dish paired with tender asparagus, perfect for spring.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- In a skillet over medium heat, sauté the asparagus for about 3-4 minutes until tender but still crisp. Remove from heat and set aside.
- In a small saucepan, combine the heavy cream, chicken broth, Dijon mustard, lemon juice, and dill. Heat over low heat until warmed through, stirring occasionally.
- Pour the cream mixture over the salmon fillets. Sprinkle the sautéed asparagus around the salmon and top with grated Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately, garnished with additional dill if desired.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- Add cherry tomatoes or spinach to the asparagus for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg