Friday, April 22, 2011

Roasted Salmon and Asparagus with Artichoke Crostini

Exploring Fish throughout April

Tonight's Menu
Artichoke Crostini
Roasted Salmon and Asparagus
Lemon Dill Sauce
Wine Pairing: Pinot Noir

Roasted Salmon and Asparagus with lemon dill sauce

Nothing says spring like asparagus. Its one of the most nutritionally balanced vegetables in existence. We simply love it here in this family. For detailed nutritional info on this amazing vegetable click here.
Salmon is the most widely used fish in North America. Has a pleasant aroma and meaty pink flesh. Very high in omega3 oils and vitamin D content. Both fillets and steaks taste great. You really don't need to do much with this fish except season it and grill it. It releases the good oils as it cooks and tastes wonderful.
Tonight we had a two course meal, starting out with the artichoke crostini while sipping wine. In the meantime the main dish was cooking in the oven. Perfectly simple but delightfully scrumptious. Here are the recipes. Try it out and don't forget to tell us all about it.

Roasted Salmon and Asparagus
Ingredients: (serves 4)
500 gms fresh asparagus, hard ends trimmed off
4 salmon fillets
olive oil
1 tsp fresh or dry thyme
salt and pepper to taste
  1. Preheat the oven to 450 F. 
  2. Spray asparagus and salmon with olive oil and season with salt, pepper and sprinkle thyme on top. 
  3. Place everything in a large greased baking sheet in a single layer. 
  4. Roast for about 20 minutes till salmon is cooked through and asparagus wrinkles a bit. 
  5. Serve drizzled with lemon dill sauce (recipe below).
Lemon dill sauce
Ingredients: (serves 4)

2 tbsp mayonnaise
1 tbsp water
juice and zest of one lemon
1/2 tsp dill
pinch each sugar, salt, black pepper

Mix all the ingredients well and drizzle a tablespoon each on salmon and serve.

Artichoke Crostini
Artichoke Crostini
Ingredients: (serves 4)
1 french baguette sliced diagonally
olive oil
2-3 cloves of garlic
1 can artichoke hearts, drained and chopped
3 tbsp grated cheddar cheese
1 1/2 tbsp mayonnaise
1 tsp dry dill
1 medium tomato diced
  1. Toast baguette slices till slightly crisp. Make sure not to over toast as we have to toast them again with the topping. Remove from heat. 
  2. Rub a raw garlic on the hot toast and drizzle with a bit of olive oil. 
  3. Prepare the topping by mixing artichoke, cheese, tomato, mayonnaise and dill together. 
  4. Pile the topping onto the garlic rubbed slices and broil on high for 3-4 minutes till topping heats a bit and cheese melts and brown. Do not overcook. Serve hot.


  1. Nice one . Will love to taste some day . Wish Salmon was that easily available in India

    1. Thanks very much. Yes salmon is hard to find in India. Maybe you can try the recipe with Sea Bass (bhekti) or Mackarel (I think its called Surmai) or rainbow trout (not sure if its available there).