Salmon with asparagus and dill Béarnaise
Salmon with asparagus and dill Béarnaise. 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. Salmon with asparagus and dill Béarnaise step by step. 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. To cook Salmon with asparagus and dill Béarnaise you need 9 ingredients and 3 steps quickly.
The ingredients needed to make Salmon with asparagus and dill Béarnaise:
-
of Salmon fillets
-
bundle of Asparagus
-
3 tbsp of chopped Dill
-
of Salt
-
of Pepper
-
1 tbsp of minced garlic
-
of Yellow rice
-
of My Béarnaise recipe
-
of Meyer lemon
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
If you like the combination of these ingredients, try subbing out the salmon with sea scallops or your favorite steak. I literally could pour béarnaise on just about anything and be happy! Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. Combine oil and asparagus in a bowl; toss.
