From Natasha at Natasha's Kitchen; adjustments made for Intervale Food Hub members
Ingredients for Roasted Salmon and Asparagus:
1 1/2 to 2 lb salmon filet
2 bunches (2 lbs) asparagus
Salt and Black Pepper
1 Tbsp Olive Oil, to drizzle asparagus
1/2 large lemon, sliced into rings for garnish
For the Flavored Butter:
8 Tbsp (1/2 cup)* unsalted butter, softened (**see quick softening tip)
2 Tbsp fresh lemon juice (from 1/2 large lemon)
2 garlic cloves, pressed
2 Tbsp fresh parsley, finely chopped, plus more to garnish
1 tsp salt
1/4 tsp black pepper
Prep: Preheat oven to 450˚F with oven rack in top third of the oven (place rack 1 level up from the center.) Line a large rimmed baking sheet with parchment paper or tinfoil so edges barely go past the borders. If you don’t trim the paper to fit the pan, it can char in the oven, especially when you broil.
1. In a small bowl, mash together all flavored butter ingredients until lemon juice is incorporated into butter, then set aside.
2. Place salmon filet skin-side-down long-ways in the center of your baking pan. Rinse asparagus and break off ends by holding the base end and breaking it wherever it snaps – this ensures the ends will not be too fibrous/chewy. Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper.
3. Spoon and spread 3/4 of butter mixture evenly over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow.