Salmon with herb butter and Tarragon Roasted Asparagus
Has anyone been to Sur La Table? I think I am obsessed with that store. I need to win a Sur La Table shopping spree. When I go there I can’t pick what I want…there are so many things! I have been tossing around the cookware set for a while now, and I couldn’t decide on oneto save my life. All clad stainless steel or Scanpan nonstick titanium?! I finally decided, after two trips to Sur La Table, about 5 discussions with Gina, and talking my husband’s ear off about it lol. The winner was…the Scanpan. Best part…Sur La Table gives 15% off with your military ID!! I decided I would cook with them once, see how I like them, and then put them back in the box for when I move again. Wow…I absolutely love these pans! NOTHING sticks at all, and they are so easy to clean. I wish I got paid for these reviews when I get excited about something lol. So, if any of you are looking for new pots and pans, I suggest Scanpan! I am even giving you guys a picture and a link 🙂
Ok anyway, I usually cook dinner on Sundays, but I always cook dinner on my brother’s death anniversary. Usually it’s something he likes..I think last year I did ribs…the 1st year we ate Taco Bell (his favorite thing). That dreaded place lol…soo not diet or carb friendly in any way. This year, I really wanted to use my new pans, and I really wanted to make fish again. I wish I could have cooked for my brother like this…I just made him the stuff he liked…as in bagel sandwiches, corn dogs and peanut butter and jelly. The marine who eats like a 5 year old haha…he was a funny guy. I think being in the military makes you appreciate not only everyday life more, but food more too. They don’t cook for you like at home that’s for sure. Some days he would go without eating at all. So the boy who would only eat junk food and not gain a pound, turned into a man who would eat nearly anything and still not gain a pound. Thanks for stealing that gene out the gene pool and not sharing with me, little brother lol. This weekend marked 6 years since war took his life…time really has gone by. Here he is..Wasn’t he handsome 🙂
Alright…well now that I have talked about pans and my brother…two totally different things…here is my recipe finally.
2 lbs. salmon, cut into 4 portions
4 Tbsp. olive oil
2 lemons, juiced
8 basil leaves
1/4 cup fresh parsley
1 Tbsp. pepper
1 tsp. salt
2 Tbsp. capers
For the butter:
1 stick of butter, cut into cubes
5 basil leaves
1 tarragon sprig
1 small handful fresh parsley
1 tsp. salt
1 tsp. pepper
1 garlic clove, minced
For the asparagus:
2 lbs. asparagus
1 lemon, juiced
5 tarragon sprigs(just the leaves), chopped
1 small handful parsley, chopped
salt and pepper
Drizzle of olive oil, about 2-3 Tbsp.
I made spaghetti squash here too…the directions for that are on the last recipe or you can click on this link: spaghetti squash
Preheat your oven to 350 degrees.
Cut 4 large pieces of parchment paper so you can put your salmon in and still roll the ends up.
In the middle of the paper, put 1 Tbsp. olive oil, and place your fish on top. Season with salt and pepper. Then lay 2 basil leaves on top, some parsley, about 1/2 Tbsp. lemon juice and a few capers.
Roll the ends of the parchment paper tight so you create a pouch. Place each pouch on a baking sheet. Place this tray in the refrigerator for now.
Next make the butter…
In your food processor, add the butter cubes and all the spices and herbs. Mix together until everything is incorporated. You will have to stop it from time to time and use a spoon to scrape it down so it all mixes together.
Once the butter is mixed, spoon it onto a sheet of parchment paper and form into a log shape like the butters original form. Roll up in the parchment paper, and place in the refrigerator to harden again.
Now place the asparagus and ingredients into a large bowl, mixing everything together.
Pour the seasoned asparagus onto a cookie sheet and place in the oven. This will cook for about 30 minutes…just until the asparagus is slightly tender…I like mine al dente….but it all depends on your preference.
If you are making spaghetti squash as well, you will want to place that in the microwave now. That needs to microwave for 15 minutes, and cool for about 5-10. So you can cook the spaghetti squash at the same time as the asparagus.
About half way through the asparagus cooking process, place the fish in the oven as well. Your fish will need 12 to 13 minutes to cook.
Everything should be done about the same time.
I took the large herbs off the fish before I plated it; I just used them for the flavor.
Place the salmon on top of your spaghetti squash, and top with a cube of your herb butter, with tarragon roasted asparagus alongside!
Recipe makes 4 servings (you will have leftover butter, but you can freeze it)
Each serving has 11.25 carbs
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