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Creamy Spring Salmon with Asparagus: A Must-Try Delight!

A delicious and creamy salmon dish paired with tender asparagus, perfect for spring.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. 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.
  4. 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.
  5. Pour the cream mixture over the salmon fillets. Sprinkle the sautéed asparagus around the salmon and top with grated Parmesan cheese.
  6. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  7. Serve immediately, garnished with additional dill if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 4gProtein: 36gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 1g

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.

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