baked_mustard-crusted_salmon_with_asparagus_and_tarragon
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baked_mustard-crusted_salmon_with_asparagus_and_tarragon [2022/02/15 19:23] shirlee created |
baked_mustard-crusted_salmon_with_asparagus_and_tarragon [2022/02/15 19:31] (current) shirlee |
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| ====== Baked Mustard-Crusted Salmon with Asparagus and Tarragon ====== | ====== Baked Mustard-Crusted Salmon with Asparagus and Tarragon ====== | ||
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| - | (from Epicurious, by Rhoda Boone) | + | (from Epicurious, by Rhoda Boone)\\ |
| - | **Active Time** – 8 minutes | + | **Active Time** – 8 minutes\\ |
| - | **Total Time** – 22 minutes | + | **Total Time** – 22 minutes\\ |
| **4 servings** | **4 servings** | ||
| + | Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze. | ||
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
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| === Step 1 === | === Step 1 === | ||
| Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes. | Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes. | ||
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| If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for doneness.// | If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for doneness.// | ||
| === Step 2 === | === Step 2 === | ||
baked_mustard-crusted_salmon_with_asparagus_and_tarragon.1644971039.txt.gz · Last modified: 2022/02/15 19:23 by shirlee