Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy--just right for a weeknight.

Molly Gilbert
This Story Originally Appeared On sunset.com

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with oven rack about 4 in. from heat.

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  • Snap off bottom of an asparagus spear to see where it breaks easily. Line up remaining spears and slice off bottoms at the same spot. Put trimmed asparagus on a 12- by 17-in. rimmed baking sheet, sprinkle with oil and 1/4 tsp. each salt and pepper, and toss to coat. Arrange asparagus in a single layer on baking sheet.

  • Season salmon with remaining 1/2 tsp. salt and 1/4 tsp. pepper, then set on top of asparagus in a single layer.

  • Broil salmon and asparagus until salmon is no longer translucent but still moist in center and asparagus is browned in spots, 8 to 12 minutes. If asparagus isn't done, lift salmon to a platter and return asparagus to oven for a few more minutes.

  • Meanwhile, whisk together crème fraîche, mustard, chives, and salt and pepper to taste in a small bowl.

  • Serve salmon and asparagus with crème fraîche sauce.

Source

Sheet Pan Suppers (Workman, 2014)

Nutrition Facts

488 calories; calories from fat 60%; protein 39g; fat 33g; saturated fat 10g; carbohydrates 7.7g; fiber 2.7g; sodium 395mg; cholesterol 124mg.
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