For our Cooking with Astrology “Aries” main course, I knew that I wanted to make Rosemary and Panko Crusted Salmon. You may remember the photos of the Panko Crusted Cod that I made last month, well this is my interpretation of that meal. Salmon and Rosemary are both good for the brain, so it was a no brainer…bah dump bump!
This photo is actually of the leftovers, so ignore the shriveled carrots. 😉 I ran out of daylight the night before…..
See, pretty carrots! I set the table with spring green place mats with coordinating napkins, tealight candles, and a bright, pretty spring bouquet…..
Aries is the sign of spring after all, and runs from March 20th through April 20th! New life, new beginnings. 🙂
A quick reminder of who our imaginary date is for the evening…why it’s Nathan Fillion/Richard Castle…..
I could not find any baby, or even small carrots….so I cut large carrots into quarters. Mix the carrots and asparagus* together with olive oil and salt and pepper…..
Place on a foil lined baking sheet, and roast for about 25 to 30 minutes, or until they are starting to brown and the carrots are fork tender…..
While the vegetables are roasting, melt the butter in a saute pan with the garlic and rosemary…..
Add the panko and parsley, and stir until the butter is absorbed…..
Place the salmon fillets on a foil lined baking sheet, and sprinkle with salt and pepper…..
Then top with the panko mixture…..
Bake for 12 to 15 minutes, or until panko is browned and crispy. To serve, place the roasted vegetables in the center of a plate. Top with salmon crusted fillet, and a lemon half on the side. Squeeze lemon over salmon right before serving…..
To make the lemon halves fancy, use a sharp paring knife to cut wedges around the center of the lemon…..
Try for 1 large W on each side, so you have 8 total…if that makes sense. Then twist to separate. Trim the bottom of the lemon so it sits flat on the plate. 🙂
*An easy way to trim asparagus, is to gently bend the asparagus stem upward. The asparagus will break where the tough stalk meets the tender stem. 🙂
I will be back tomorrow with Vegan Chocolate Walnut Fudge Ice Cream.
Rosemary and Panko Crusted Salmon
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
|Meal type||Main Course|
- 16 baby carrots (peeled and trimmed)
- 24 asparagus (tough ends removed)
- 1 Tablespoon olive oil
- 4 Tablespoons unsalted butter
- 2 Tablespoons chopped, fresh Italian parsley
- 1 teaspoon rosemary, crushed (substitute 1 Tablespoon fresh if available)
- 1 Large clove fresh garlic (minced)
- 4 wild-caught salmon fillets (about 1 pound)
- 2 fresh lemons (cut in half)
- sea salt & fresh ground black pepper (to taste)
|Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.|
|In a large bowl, mix carrots and asparagus with oil, salt and pepper.|
|Place on prepared baking sheet, and roast for 25 - 30 minutes, or until carrots are fork tender.|
|Melt butter in a saute pan with the garlic and rosemary.|
|Add the parsley and panko, mix to combine and allow to soak up all of the butter. Remove from heat and set aside.|
|Place salmon fillets on a foil lined baking sheet, sprinkle with sea salt and pepper.|
|Top salmon with panko mixture.|
|Place in oven and bake for 12 to 15 minutes, or until panko is browned and crispy.|
|Place roasted carrots and asparagus in the center of a plate. Top with a salmon fillet. Serve with lemon half.|
|Squeeze lemon juice over salmon right before serving.|
This recipe will be partying at these link parties!