Broiled Salmon and Asparagus with Crème Fraîche
Photo: Annabelle Breakey; Styling: Fanny Pan
This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy–just right for a weeknight.
This recipe, and others like it, can be found in the article “These Are the Easiest Dinners You Can Make This Summer.”
How to Make It
Step 1
1
Preheat broiler with oven rack about 4 in. from heat.
Step 2
2
Snap off bottom of an asparagus spear to see where it breaks easily. Line up remaining spears and slice off bottoms at the same spot. Put trimmed asparagus on a 12- by 17-in. rimmed baking sheet, sprinkle with oil and 1/4 tsp. each salt and pepper, and toss to coat. Arrange asparagus in a single layer on baking sheet.
Step 3
3
Season salmon with remaining 1/2 tsp. salt and 1/4 tsp. pepper, then set on top of asparagus in a single layer.
Step 4
4
Broil salmon and asparagus until salmon is no longer translucent but still moist in center and asparagus is browned in spots, 8 to 12 minutes. If asparagus isn't done, lift salmon to a platter and return asparagus to oven for a few more minutes.
Step 5
5
Meanwhile, whisk together crème fraîche, mustard, chives, and salt and pepper to taste in a small bowl.
Step 6
6
Serve salmon and asparagus with crème fraîche sauce.
Ingredients
2 bunches asparagus (about 2 lbs. total)
3 tablespoons extra-virgin olive oil
About 3/4 tsp. kosher salt, divided
About 1/2 tsp. pepper, divided
4 skinned salmon fillets (5 to 6 oz. each)
1/2 cup crème fraîche
1 tablespoon each whole-grain mustard and chopped fresh chives
Directions
Step 1
1
Preheat broiler with oven rack about 4 in. from heat.
Step 2
2
Snap off bottom of an asparagus spear to see where it breaks easily. Line up remaining spears and slice off bottoms at the same spot. Put trimmed asparagus on a 12- by 17-in. rimmed baking sheet, sprinkle with oil and 1/4 tsp. each salt and pepper, and toss to coat. Arrange asparagus in a single layer on baking sheet.
Step 3
3
Season salmon with remaining 1/2 tsp. salt and 1/4 tsp. pepper, then set on top of asparagus in a single layer.
Step 4
4
Broil salmon and asparagus until salmon is no longer translucent but still moist in center and asparagus is browned in spots, 8 to 12 minutes. If asparagus isn't done, lift salmon to a platter and return asparagus to oven for a few more minutes.
Step 5
5
Meanwhile, whisk together crème fraîche, mustard, chives, and salt and pepper to taste in a small bowl.
Step 6
6
Serve salmon and asparagus with crème fraîche sauce.
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