How to Cook Appetizing Lemon Zest Salmon & Asparagus

Lemon Zest Salmon & Asparagus. Originally published in the New York Times, and then adapted by famed Southern Chef Virginia Willis, this recipe uses fresh herbs and lemon zest to bring out the flavor of salmon. And it could go on any fish: tilapia, swordfish, halibut, even fresh Georgia trout. Using a shallow grater, remove zest from one lemon.

Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Serve with lemon wedges and fresh parsley sprigs, if desired. You can have Lemon Zest Salmon & Asparagus using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon Zest Salmon & Asparagus

1. Prepare 4 pieces of Salmon.
2. You need 1 bunch of Asparagus.
3. It's 4 cloves of garlic.
4. You need to taste of Salt and pepper.
5. It's of Olive oil (drizzled).
6. You need 1 of lemon.

Drizzle with the olive oil and stir until the crumbs are. Top with green beans, lemon zest, and capers. Fold parchment into a twist or envelope shape. Place packets on a rimmed baking sheet and bake until packets are puffed.

Lemon Zest Salmon & Asparagus instructions

1. Preheat the oven to 425°F.
2. Place fresh or frozen salmon, garlic cloves, and fresh asparagus on a baking sheet. Season lightly with salt and pepper, zest of one lemon (more on the dry side), and drizzle with olive oil..
3. After zesting lemon, cut in half and add to the baking sheet..
4. Bake for 20 minutes!!.
5. Enjoy!.

In a small bowl or jar, mix together the lemon juice, olive oil, garlic, lemon zest and spices. Prepare a baking sheet lined with a large piece of foil (foil needs to be large enough to wrap salmon). Brush the top of the foil with extra. Place the salmon on the baking dish (skin side down if your fish has skin). Season the salmon on both sides with salt and black pepper.