Print

Baked Asparagus with Salmon and Dill Cream Sauce Recipe

Print Recipe

This delightful dish combines tender asparagus, juicy salmon, and a creamy dill sauce for a harmonious flavor experience. Perfect for a quick weeknight dinner or an elegant gathering, it’s sure to impress your loved ones.

Ingredients

Scale
  • 1.5 pounds (700g) fresh white or green asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) salmon fillet, skinless and boneless
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 cup (100g) grated cheese (such as Gruyère or Emmental)
  • Fresh dill sprigs, for garnish

Instructions

  1. Preheat the oven to 200 degrees Celsius.
  2. Trim the ends of the asparagus and place it in a large bowl. Add 2 tablespoons of olive oil and season with salt and pepper. Mix well and let the asparagus marinate for about 5 minutes.
  3. Place the marinated asparagus on a baking sheet and bake for 10 minutes in the oven until tender but still crisp.
  4. Meanwhile, prepare the salmon. Season the salmon fillet with 1 tablespoon of lemon juice, fresh dill, salt, and pepper. You can also cut the salmon into smaller pieces for more even cooking.
  5. After 10 minutes, remove the baking sheet, place the salmon evenly on top of the asparagus, and return it to the oven for another 10 minutes.
  6. While the salmon and asparagus are baking, prepare the dill cream sauce. In a small pot, melt 2 tablespoons of butter over medium heat, then add 2 tablespoons of flour and stir well to form a roux. Cook for about 1-2 minutes until lightly golden.
  7. Slowly add 1 cup of heavy cream and 1 cup of milk while continuously stirring to avoid lumps. Cook the sauce until it thickens, which takes about 5 minutes.
  8. Add 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice, fresh dill, salt, and pepper. Stir well and remove the sauce from heat.
  9. After 20 minutes in the oven, take the baking sheet out. Pour the dill cream sauce over the asparagus and salmon, and sprinkle 1 cup of grated cheese evenly on top.
  10. Return the baking sheet to the oven for another 10 minutes until the cheese is golden brown and bubbling. Make sure the cheese does not burn.
  11. After baking, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh dill sprigs and serve warm.

Nutrition

Keywords: Choose fresh asparagus that is firm and crisp. If you don't like salmon, chicken breast can be used as a substitute. Fresh dill is recommended for the best flavor, but dried dill is an acceptable option if fresh is not available.

Find it online: https://chefwatermelon.com/spargel-uberbacken-mit-lachs-und-dill-sahnesauce-rezept/