Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Salmon with Watercress Pesto and Roasted Asparagus
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 402
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 82 milligrams
- Sodium
- 642 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Sugar
- 2 grams
- Protein
- 38 grams
The star of this sheet-pan weeknight salmon recipe is the vibrant, herb-green watercress pesto which blankets the fish before baking. Top with a sprinkle of Parmesan panko breadcrumbs for crunch and umami richness. The result is the bright, peppery freshness of the watercress seeping into every flaky bite. Serve with slender spears of asparagus roasted to perfect tenderness, absorbing the salmon’s richness while retaining a delicate crunch. Everything comes together on a single baking tray, creating a simple yet elegant meal where bold flavor, color and convenience perfect for a quick weeknight dinner.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 402
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 82 milligrams
- Sodium
- 642 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Sugar
- 2 grams
- Protein
- 38 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Lightly brush a baking sheet with olive oil. Place the salmon fillets on one half of the baking sheet and season with salt and pepper.
- Pulse the watercress, garlic, lemon juice and 1/4 teaspoon salt in a food processor until finely chopped. With the machine running, drizzle in 2 tablespoons olive oil until combined and smooth; you should have a heaping 1/3 cup pesto. Spoon 1 heaping tablespoon of the pesto over each salmon fillet, spreading it to the edges. Toss the panko, Parmesan and 1 tablespoon olive oil in a small bowl; sprinkle evenly over the salmon.
- Toss the asparagus with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Arrange evenly on the open half of the baking sheet.
- Roast the salmon and asparagus until the panko is golden, the salmon is just cooked through and the asparagus is browned and crisp-tender, about 12 minutes. Serve with lemon wedges.
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