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My baked salmon recipe uses a blend of Cajun seasonings then serves them up with melted butter and fresh lemon. You already know we LOVE salmon around here. It's one of our very favorite fish!
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Composition of Mike's EZ Baked Salmon & Asparagus W/ Hollandaise:
- Take 2 lbs - Fresh Salmon
- Prepare 2 LG Lemons [+ the juice and zest of 1 - 1 for garnish]
- Require to taste - Garlic Powder
- Need to taste - Cracked Black Pepper
- You need to taste Sea Salt
- Provide to taste for Dried Parsley
- You need 1 package of Knoors Hollandaise Sauce [+ whole milk & butter called for]
- Need 2 Bundles of Fresh Asparagus
- Prepare as needed Olive Oil
- Take of Fresh Parsley [garnish]
Yes-Yes Baked Salmon😋 recipe - Baked Salmon with Sour Cream Topping recipe - Oven baked salmon breadcrumbs recipe - Mike's EZ Baked Salmon Baked Salmon recipe - Baked Salmon with Caramelized Onions recipe. Every recipe is described in two sections: Ingredients; Directions. That cheapest fillet at the fish counter that looks like it's seen better days, has seen better days. When baked salmon fillets come out of the oven they should still be just a little bit rare in the center.
Mike's EZ Baked Salmon & Asparagus W/ Hollandaise steps:
- This is all you'll need.
- Rinse salmon and cut into quarters. Zest one lemon. I only needed to serve 3 so I cut the salmon into thirds.
- Coat salmon with olive oil. Season with salt, pepper, garlic powder, parsley and lemon zest.
- Cut 1" off the woody bottoms of your asparagus. Rinse and dry asparagus.
- Lightly coat asparagus with olive oil and season with salt and pepper.
- Authors Tip: Heat your zested lemon in the microwave for 15 seconds. Then roll it with the palm of your hand. That'll help to fully release its juices without any effort.
- Place asparagus on a tin foil lined cookie sheet. Separate asparagus as much as you can for even baking. Squeeze your zested lemon half over your asparagus thru a strainer to collect any seeds.
- Place salmon on a tin foil lined cookie sheet and squeeze your other lemon half on top of it.
- Bake for 15 minutes at 375°. At 15 check both for doneness. Bake longer if needed based upon the thickness of both your salmon and asparagus and depending upon your individual oven. You'll want a slight crisp to your asparagus and your salmon flaky.
- Make your Hollandaise Sauce as per manufactures directions. Knoors will call for 1 cup whole milk and 1/4 cup butter.
- Neatly place asparagus on a plate. Place salmon atop asparagus. Drizzle Hollandaise Sauce over the top of your salmon. Garnish with fresh parsley and sliced lemon wedges. Enjoy!
They'll continue to cook in the residual heat. Salmon is one of the most versatile proteins to work with in the kitchen. It's delicious and universally loved, quite good for you, and very easy to prepare. Salmon still retains its fancy and festive reputation, even though it is more readily available these days and can be purchased at a decent price point from. Salmon is tied with tuna for the most widely consumed fish in the United States.
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