Easiest Way to Cook Appetizing Salmon with asparagus and dill Béarnaise

Salmon with asparagus and dill Béarnaise. One-Pan Salmon Asparagus recipe with a lemon-garlic-herb butter. Every bite is so juicy and Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with This time I will add some dill to the butter mixture since i have fresh dill, and dill goes well with.

Equipment and preparation: for this recipe you will need a fish kettle. To serve, scoop a piece of fish onto each plate along with some blanched asparagus and a spoonful of sauce. Learn how to prepare this easy Poached Salmon with Béarnaise Sauce recipe like a pro. You can have Salmon with asparagus and dill Béarnaise using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Salmon with asparagus and dill Béarnaise

1. You need of Salmon fillets.
2. Prepare of Asparagus.
3. Prepare of chopped Dill.
4. Prepare of Salt.
5. It's of Pepper.
6. Prepare of minced garlic.
7. It's of Yellow rice.
8. Prepare of My Béarnaise recipe.
9. It's of Meyer lemon.

The salmon, asparagus and garlic get caramelized in the flavorful browned butter then the lemon takes this dish to the next level. I cooked the salmon and asparagus in one pan because they cook at the same rate and I wanted all the flavors of the garlic-lemon and butter to mix throughout the entire. Add water, fresh dill, and crushed garlic to the pressure cooker insert pot. Then place trivet inside too, with the handles up.

Salmon with asparagus and dill Béarnaise instructions

1. Make the Béarnaise first, refer to my recipe. Toss asparagus in olive oil and season with salt and pepper.
2. 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..
3. Fold the foil over and twist at then ends.

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. Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper.