Salmon, Chilled Asparagus Cream and Warm Olive Relish Recipe

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Salmon, Chilled Asparagus Cream and Warm Olive Relish
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Ingredients
26
Count
Nutrition
286
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Asparagus Cream - Make Ahead! I steamed my asparagus right in the microwave in a small microwavable bowl with just a little water and covered saran wrap. About 4 minutes until soft. I used most of the top 1/2 of the asparagus avoiding the bottom tough part. Remove once it is tender and let cool.
  2. Once cool, add the asparagus, sour cream, scallions, milk, horseradish sauce, dill, lemon juice, salt and pepper to a small food processor and puree until you have a smooth creamy sauce. Remove to a small bowl, cover well with plastic wrap and refrigerate until later. You want to serve this chilled.
  3. Olive Relish - Make Ahead! Mix the olives, shallot, celery, capers, parsley, garlic, oregano, olive oil, salt and pepper. Mix well and set to the side. This will be reheated to serve warm with the salmon.
  4. Salmon - Before cooking the salmon, you will want to bring it to room temperature on the counter. Now, I love to bake mine in the oven for this dish as I make my side dishes (roasted pesto new potatoes and grape tomatoes at the same time). You can also pan sear or grill - either inside or out if you want.
  5. Place on either parchment paper or foil on a baking sheet and drizzle with olive oil, salt and pepper and then top each salmon with 2 lemon slices. Bake in a oven at 425 degrees for 15-20 minutes until lightly flaky. You want it firm to the touch but you don't want to over cook it. Completely tender, pink and flaky all the way through. If you have very thin ends, just tuck them under before you cook them - that way they don't get overdone as the thicker parts cook. Remove and cover for a few minutes while you finish up the rest of your meal.
  6. Relish - I just heat the relish in the microwave. Thirty (30) seconds on medium heat and then another 30 until warm. Doesn't need to be hot - just warm.
  7. Serving - Serve the salmon (you can remove the lemon slices off to the side) with a spoon of the asparagus cream and then topped with the warm olive relish.
  8. I love the pesto potatoes and grape tomatoes on the side, but make whatever sides you like best. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 286.43 Kcal (1199 kJ)
Calories from fat 135.3 Kcal
% Daily Value*
Total Fat 15.03g 23%
Cholesterol 65.82mg 22%
Sodium 374.2mg 16%
Potassium 741.48mg 16%
Total Carbs 9.82g 3%
Sugars 2.99g 12%
Dietary Fiber 2.67g 11%
Protein 27.66g 55%
Vitamin C 16.3mg 27%
Iron 1.9mg 11%
Calcium 108mg 11%
Amount Per 100 g
Calories 99.63 Kcal (417 kJ)
Calories from fat 47.06 Kcal
% Daily Value*
Total Fat 5.23g 23%
Cholesterol 22.89mg 22%
Sodium 130.15mg 16%
Potassium 257.9mg 16%
Total Carbs 3.42g 3%
Sugars 1.04g 12%
Dietary Fiber 0.93g 11%
Protein 9.62g 55%
Vitamin C 5.7mg 27%
Iron 0.7mg 11%
Calcium 37.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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