Salmon with asparagus and mushrooms

Name: Salmon with asparagus and mushrooms - Xenia J.
Ingredients: 500 grams of salmon with skin; 1 bunch of asparagus; cut into small sticks; 2 teaspoons of lemon juice; 250 grams of fresh mushrooms; sliced; butter; cherry tomatoes; salt/pepper; olive oil; 2 teaspoons of balsamic vinegar

Over - Salmon with asparagus and mushrooms by Xenia J. - Recipia

I have often made salmon with asparagus and mushrooms when I want a quick meal that doesn't seem rushed. On a day when you're craving something simple and filling, this combination really works. I like that I don't have to dirty too many dishes, and all the ingredients are easy to find. A grill for the vegetables and a pan for the fish are pretty much all you need. The recipe doesn't have complicated steps, and the result is hearty. Quick Info Total time: about 35 minutes Preparation time: 10 minutes Cooking time: 25 minutes Servings: 2 Difficulty: easy Recipe type: main, suitable for lunch or dinner Ingredients 500 g salmon fillet with skin 1 bunch of asparagus (cut into small stalks) 2 teaspoons lemon juice 250 g fresh mushrooms, sliced Butter (for mushrooms) Cherry tomatoes (as many as you want, usually a good handful is enough) Salt Pepper Olive oil 2 teaspoons balsamic vinegar Preparation method 1. Prepare the salmon fillet. Pat it dry with a paper towel if it has excess water. Season with salt and pepper on both sides. 2. Place a non-stick pan over medium heat and add a little olive oil. When the oil is hot, place the salmon fillet skin-side down. Let it cook for 5 minutes without moving it, then flip it to the other side and cook for another 5 minutes. The salmon should become opaque and be cooked through the middle. If the fillets are thicker, you can adjust the time by a minute or two. 3. The asparagus is cooked on a grill or grill pan, without additional oil. Rotate the stalks on all sides until they take on a light brown color and become tender, about 5-7 minutes. When ready, drizzle with lemon juice and shake the pan or grill to coat all the stalks. 4. The cherry tomatoes can also go on the grill. There's no need to cut them. Leave them whole until they start to soften and take on a glossy appearance (about 3-4 minutes). 5. For the mushrooms, melt a little butter in a pan. Add the sliced mushrooms, salt, and pepper to taste. Sauté over medium heat, stirring occasionally, until they reduce and no longer release water. Once the liquid has evaporated, add the 2 teaspoons of balsamic vinegar. Stir and let it cook for another 2-3 minutes until the mushrooms absorb the vinegar and have a glossy appearance. 6. To serve, place the salmon fillet on a plate, the asparagus with lemon, the butter sautéed mushrooms, and the lightly grilled cherry tomatoes. No additional sauce is needed. Why I make this recipe often It's a dish that cooks quickly, the ingredients are simple, and I always find them. I like it because it can be adapted based on what I have in the fridge, and the taste remains good. The recipe doesn't have complicated steps and doesn't require too much attention, so it works even on a busy day. It can be easily prepared for two people, or you can double the quantities if you have more at the table. Tips and variations Tips 1. If the asparagus has thicker stalks, peel the bottom part with a vegetable peeler. 2. For the salmon, don’t insist too much on flipping it; if you let it brown on each side, it won’t stick. 3. Don’t add too much oil to the fish; otherwise, the skin won’t become crispy. Substitutions 1. You can use trout or another firm-fleshed fish instead of salmon. 2. If you don’t have balsamic vinegar, a little soy sauce works too, but the final taste will be different. 3. The butter for the mushrooms can be replaced with olive oil if you want to keep everything lacto-vegetarian. Variations 1. Cherry tomatoes can be replaced with slices of bell pepper, also grilled. 2. If you don’t have a grill, all the vegetables can be made in a non-stick pan, but they won’t have grill marks. 3. For a more complex texture, you can add a few sprigs of thyme or rosemary to the mushrooms at the end. Serving ideas 1. It is served simply, as a main dish, without additional sides. 2. If you like, it also goes well with a slice of toasted bread. 3. For larger portions, you can prepare a simple green salad on the side. Frequently asked questions How thick should the salmon fillets be? Typically, the fillets are 2-3 cm thick. If they are thinner, reduce the cooking time by 1-2 minutes on each side. Can I use skinless salmon? Yes, but be careful when flipping it, as it can break more easily. The taste remains good, but the texture differs slightly. Can everything be prepared in advance? It’s best to cook on the spot. The mushrooms can be made a few hours ahead, but the fish and asparagus are better fresh. Can I replace fresh mushrooms with canned ones? I do not recommend. Canned mushrooms are too soft and do not absorb the balsamic vinegar as well. Nutritional values Estimate for one serving: Calories: approximately 450-500 kcal Proteins: 35-38 g Fats: 26-30 g Carbohydrates: 10-12 g Values may vary depending on how much oil/butter you use and the size of the portions. Salmon provides most of the proteins and healthy fats. Mushrooms and vegetables have few calories but add fiber. Storage and reheating It’s best to eat immediately after cooking. If there are leftovers, they can be stored in the fridge for up to 24 hours in a closed container. Reheated salmon loses its texture and becomes dry, and the vegetables change their taste, so I do not recommend keeping them for more days. The butter sautéed mushrooms can be reheated in a pan, but not in the microwave.

Salmon with asparagus and mushrooms

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