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Roasted Spring Salmon and Asparagus
submitted by: Paulette Kenyon


My recipe this month is perfect for Spring fever and a romantic candlelit dinner. It's fast, easy, and is sure to impress that special someone. For the Hollandaise sauce, I used and recommend the easy packaged version by McCormick. I had sliced provolone and just grated a couple slices.

This recipe is scrumptious; and, it's so simple that you'll have energy left for more important romantic activities later. Go for it!

Roasted Spring Salmon & Asparagus

  • Two 1/2 lb. salmon steaks
  • 1 lb. fresh asparagus
  • 1/4 cup olive oil
  • lemon pepper
  • salt & pepper
  • 1/4 C provolone cheese, grated
  • 2/3 C Hollandaise sauce
  • 2 Tbsp. thinly sliced chives or green onion tops
Preheat oven to 425 degrees. Snap off the tough ends of the asparagus, wash, and let drain. Take a large cookie sheet that has a rim and grease it lightly with about 1 tsp. olive oil. Place remaining olive oil into a small cup.

Next, dip your fingers into the olive oil and distribute onto the palms of your hands. Use the oil on your hands to lightly coat the asparagus spears with oil. Take a large plate and place the oiled spears on it. Sprinkle with salt, pepper, and a light sprinkling of lemon pepper. Spin spears to evenly distribute spices. Remove spears and line them up on the cookie sheet, making sure you leave space in the center for your fish.

Pour remaining olive oil into the large plate. Sprinkle in more salt, pepper, and a light sprinkling of lemon pepper. Take salmon steaks and cut each in half lengthwise at the center bone. I didn't; but, if you like, you can remove the bones on the outside.

You will now have four uniform strips. Lay them into the seasoned oil. Then, turn to coat the other side. Lift out and place in the center spot of the cookie sheet. Place the cookie sheet in a 425 degree oven and cook for 15 minutes. Larger fish pieces or really fat asparagus might take a little longer.

While fish and asparagus are cooking, make your Hollandaise sauce. Then, remove cookie sheet from oven. Take your plates and ladle Hollandaise sauce onto each, making sure the sauce covers the entire inside surface of the plate. Place 2 salmon pieces in the center of each plate on top of the sauce.

Next, place the asparagus on both sides of the fish. Sprinkle Provolone over the fish and asparagus. Place the plates back in the hot oven for 30 seconds (to melt the cheese). Remove and sprinkle chives or onion tops over the fish. Serves two people in love; or, double it for Bob, Ted, Carol, and Alice.

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