by: Holly Erickson and Natalie Mortimer of Modern Proper
Cook Time
20 minutes
Prep Time
15 minutes
Yield
4 servings
Total Time
20 minutes
Prep Time
15 minutes
Yield
4 servings
ingredients
- Salmon Ingredients
- 2 fennel bulbs, halved, cut into ½-inch thick pieces, reserve fronds for garnish
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1 pound asparagus, trimmed, cut in half
- 4 (4 oz) salmon filets, skin on
- ¼ teaspoon paprika
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 lemon, thinly sliced
- cooked farro or rice pilaf, for serving
- Green Goddess Dressing Ingredients
- ½ cup 2% Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh dill, plus more for garnish
- 3 green onions, roughly chopped
- 2 garlic cloves
- ¼ teaspoon kosher salt, plus more to taste
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- freshly cracked black pepper, to taste
directions
- Preheat the oven to 425°F
- Place the fennel on a large-rimmed sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with ¼ teaspoon salt and toss to combine. Spread the fennel into a single layer and cook in the oven for 5 minutes.
- In a medium bowl, toss the asparagus with 1 tablespoon of olive oil and ¼ teaspoon salt. In a small bowl, combine the remaining ½ teaspoon salt, paprika, pepper, onion powder, garlic powder and brown sugar.
- Add the asparagus and lemon slices to the sheet pan. Nestle the salmon into the vegetables. Drizzle the salmon with the remaining tablespoon of olive oil and sprinkle the salmon with the spice mixture, gently rubbing it in. Cook in the oven until the salmon is flaky, about 10 minutes.
- Transfer the salmon to a plate to rest. Turn the broiler to high and broil veggies until lightly charred and tender, about 3–5 minutes.
- To make the green goddess dressing, add all of the dressing ingredients to a food processor. Pulse on high until a smooth sauce is achieved.
- Serve the salmon (skin removed) and the charred veggies over a cooked grain, such as farro or rice pilaf. Drizzle with dressing and serve topped with fresh dill and freshly cracked black pepper.
notes
Use the broiler to give the vegetables that “hot off the grill” look and taste without firing up the grill.
Be sure not to overcook your salmon. You want it flaky and still opaque, not dry looking. Cook time will always vary based on the salmon’s thickness, so be sure to check on it when its getting close to 10 minutes.
