About
A fish dish fit for a queen! Queen's Salmon is royally rich and delicious, starting with the succulent, tender salmon and continuing through the garden-fresh vegetables! Everything is topped with a crown of fragrant, creamy, and comforting garlic-butter, which melts right into the salmon and vegetables! This dish is a coronation of flavor, which is why it is the Queen's Salmon!
Ingredients
- 1 (1-pound) bunch asparagus, woody ends trimmed
- 1 medium red onion, halved, sliced lengthwise into 1/2-inch-thick wedges
- 2 tablespoons extra-virgin olive oil
- kosher salt, to taste
- 4 (6-ounce) salmon fillets, optionally skin-on
- freshly ground black pepper, to taste
- 3 medium lemons
- 1 stick unsalted butter, melted
- 4 large cloves garlic, finely chopped
- 2 tablespoons fresh parsley leaves, chopped, plus more, to taste, for serving
Directions
Step 1 -Position an oven rack in the top third position.
Step 2 -Preheat the oven to 400 degrees F.
Step 3 -On a large, rimmed baking sheet, place the asparagus on one side and the red onion wedges on the other.
Step 4 -Drizzle the asparagus and the red onions evenly with the olive oil and season them with the salt.
Step 5 -Toss the vegetables so everything is coated but make sure to keep the asparagus and the onions at separate ends of the baking sheet.
Step 6 -Spread the vegetables out slightly just to ensure they are not crowded.
Step 7 -Roast the vegetable mixture on the upper rack until just softened, about 10 minutes.
Step 8 -Season the salmon with the salt and the pepper.
Step 9 -In a small bowl, zest 1 of the lemons and set it aside. In another small bowl, juice 2 of the lemons and set it aside. Cut the remaining lemon into wheels, and set them aside.
Step 10 -In a small bowl, add the butter, the garlic, 2 tablespoons of the parsley, the lemon zest, and 3 tablespoons of the lemon juice and stir to combine. Reserve the remaining lemon juice for another use or discard.
Step 11 -Season the garlic-butter mixture with the salt and the pepper.
Step 12 -Transfer the baking sheet from the oven and push the asparagus and the onion wedges all the way to opposite sides of the baking sheet.
Step 13 -Place the salmon fillets, skin-side down, in the center of the baking sheet, making sure they are not crowding each other.
Step 14 -Spoon about 3/4 of the garlic-butter mixture evenly over the salmon fillets.
Step 15 -Spoon the remaining garlic-butter mixture evenly over the vegetables, tossing them lightly to coat.
Step 16 -Bake the salmon and the vegetables on the upper rack for 8 minutes.
Step 17 -Switch the oven to broil on high and broil the salmon and the vegetables, while watching them very closely, until the salmon fillets reach an internal temperature of 145 degrees F and the vegetables are tender and browned in spots, about 3-5 minutes.
Step 18 -Serve the salmon and the vegetables topped with the extra parsley and the lemon wheels.
