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Salmon with asparagus and dill Béarnaise is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Salmon with asparagus and dill Béarnaise is something that I’ve loved my entire life. They’re fine and they look wonderful.
Place salmon on top of wilted spinach, top with asparagus and spoon béarnaise sauce on top. Now you eat it and love crispy skin so so much! Fill the parcel ¾ full with water, add a tablespoon of sea salt and juice from a freshly squeezed lemon.
To get started with this particular recipe, we must prepare a few ingredients. You can have salmon with asparagus and dill béarnaise using 9 ingredients and 3 steps. Here is how you cook that.
Composition needed to serve Salmon with asparagus and dill Béarnaise:
- Salmon fillets
- bundle Asparagus
- 3 tbsp chopped Dill
- Salt
- Pepper
- 1 tbsp minced garlic
- Yellow rice
- My Béarnaise recipe
- Meyer lemon
Salmon Asparagus Dill Casserole, a delicious meal made with leftover salmon, asparagus, ricotta, and fresh dill! This salmon asparagus casserole with fresh dill also makes a great side dish for Easter! Friends, I am so in love with springtime, with so many vibrant colors and so much fresh food! Boil, steam or microwave asparagus until just tender.
Steps to make Salmon with asparagus and dill Béarnaise:
- Make the Béarnaise first, refer to my recipe. Toss asparagus in olive oil and season with salt and pepper
- Preheat the oven to 400. Lightly grease foil and place the salmon in the middle. Season with minced garlic, salt and pepper and top with pats of butter and lemon and close the foil into packets. Cook for 20 minutes, after 10 add the asparagus.
- Fold the foil over and twist at then ends
Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper. Wrap one piece of smoked salmon around each spear; place on a serving platter. To make the dill salad cream, combine all the ingredients in a small bowl. I also made a dill sauce (from this website) which I served alongside the salmon to dip in and I also made this with mushroom rice pilaf (from this website) with. Season with salt and pepper to taste.
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