Cheese Pairing For Salmon And Asparagus: The Perfect Trio

Salmon and asparagus are a match made in heaven, but what cheese goes with this mouth-watering combination? A creamy, garlic herb cheese is a perfect choice for a quick and elegant meal. For those who want the salmon and asparagus to shine, a milder cheese like Greek cream cheese or Neufchatel can add a hint of creaminess without being overwhelming. For a sharper flavour, a small amount of Asiago, Parmesan, or Romano cheese can be mixed with the cream cheese to create a more pronounced taste. Alternatively, a simple Parmesan cream sauce can be used to bind leftover salmon and asparagus with pasta for a delicious and easy-to-make meal.

Salmon, asparagus and cheese rolls

Ingredients:

• 1 thin skinless salmon fillet (or a thicker fillet, sliced in half lengthwise)
• Salt and pepper, to taste
• Old Bay Seasoning, Red Robin Seasoning (or your favourite seasoned salt) and Trader Joe's 21 Seasoning Salute (or your favourite non-salt seasoning)
• 1 oz. Greek cream cheese (or neufchatel), softened
• 2 tablespoons freshly shredded Asiago cheese (or Parmesan or Romano)
• 1 clove garlic, peeled and chopped finely
• 1 teaspoon fresh herbs, chopped finely (a mix of chives, basil, tarragon, dill and just a hint of rosemary)
• 4-5 fresh asparagus spears
• A couple of wedges of fresh lemon

Method:

• Preheat the oven to 350 F.
• Season both sides of the salmon fillet and set on a baking sheet lined with a silicon mat or sprayed with cooking spray.
• In a small bowl, mix together the cream cheese, shredded Asiago, garlic and herbs.
• Using a butter knife or a small spoon, spread this mixture onto the seasoned salmon fillet.
• Set the asparagus spears in the centre, then roll up the fillet around the asparagus to make a nice roll.
• Set the salmon roll on the prepared baking sheet, with the seam side down.
• Bake in the oven for 15-25 minutes, until the salmon is just flake tender but not overdone. Check frequently after 15 minutes to catch the salmon at the perfect tender, flaky state. Use a fork to test the salmon in the middle. When it flakes, it's done.
• Serve with a side of your choice. Suggested sides include roasted cauliflower, steamed broccoli or extra roasted asparagus.

Salmon and asparagus pasta

Ingredients:

• 8 ounces uncooked pasta
• 1 bunch asparagus, ends trimmed
• 1 pound fresh salmon
• Salt & pepper to taste
• 1/4 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice + zest from 1/2 lemon
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup heavy/whipping cream

Method:

Boil a salted pot of water for your pasta. Cook it al dente according to package directions.

Meanwhile, trim your asparagus and cut it into smaller pieces. Sprinkle the salmon with salt, pepper, and Italian seasoning.

Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes on each side, then take it out of the pan and set it aside.

Add the asparagus to the skillet and cook for 2-3 minutes. Stir in the garlic and cook for 30 seconds.

Add the lemon juice, zest, cream, and Parmesan to the pan. Add the salmon back in, breaking it into smaller pieces with a spoon. Cook the sauce for a few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced.

Toss the sauce with the drained pasta and serve immediately.

Tips:

• The asparagus cooking time can vary depending on its thickness, so keep that in mind and adjust accordingly.
• It is recommended to grate your own Parmesan cheese as it melts better and tastes fresher than pre-grated cheese.
• If the salmon is sticking to the pan while searing, cook it for a little longer until it naturally releases.
• You can buy salmon with the skin on or off. If you prefer it off, simply peel it off after searing.

Salmon, asparagus and potatoes

This is a delicious and healthy meal that's quick and easy to prepare, and simple to clean up after. It's a great way to get a serving of protein and heart-healthy omega-3s.

Ingredients:

• Salmon fillets
• Asparagus
• Baby red or gold potatoes
• Olive oil
• Salt and pepper
• Italian herb blend
• Garlic powder
• Butter
• Honey
• Dijon mustard
• Lemon

Method:

Preheat the oven to 400 degrees. Toss the potatoes with olive oil, salt and pepper, garlic powder, and Italian herb blend. Arrange on a large sheet pan and bake for 10 minutes.

Arrange the salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and Italian herb blend. Brush this mixture onto the salmon fillets.

Drizzle the asparagus with olive oil, season with salt and pepper, and place lemon slices between the spears.

Bake for 15 minutes, until the asparagus and potatoes are fork-tender and the salmon is cooked through. Serve immediately.

Tips:

You can add 1/4 cup of parmesan cheese to the potatoes or asparagus, or 1 tablespoon of dried ranch seasoning to the potatoes.

Garnish with chopped parsley.

Grilled or baked salmon with asparagus and potatoes is a popular dish, but you can also try a one-pan salmon and potatoes recipe, where melted garlic butter coats the salmon and vegetables, adding depth of flavour and richness to the dish.

Salmon, asparagus and rice

Salmon, Asparagus, and Rice

Ingredients:

• 1 pound of salmon
• 1 bunch of asparagus
• 2 cups of rice
• 3 tablespoons of olive oil
• 1 tablespoon of butter
• 3 cloves of garlic
• 1 tablespoon of lemon juice
• 1/2 teaspoon of Italian seasoning
• Salt and pepper to taste

Method:

First, cook the rice according to the package instructions. This should take around 20 minutes.

Next, trim the asparagus and cut it into small pieces. You can also leave the asparagus whole and wrap the salmon around it, securing it with a toothpick if necessary.

Drizzle olive oil over the salmon and asparagus and season with salt, pepper, and Italian seasoning. You can also add other spices like smoked paprika, cumin, or cayenne pepper to taste.

Heat butter and olive oil in a skillet over medium-high heat. Cook the salmon for about 3 minutes on each side, depending on thickness, until it has a nice sear. Then, remove it from the pan and set it aside.

In the same pan, cook the asparagus for 2-3 minutes, stirring occasionally. You can also choose to bake the asparagus in the oven along with the salmon.

Finally, add the cooked rice to the pan and toss everything together. Serve immediately.

Variations:

You can also create a creamy garlic herb sauce to go with this dish. Simply heat heavy cream in a skillet and simmer until reduced by half. Then, stir in lemon zest, grated Parmesan cheese, and chopped fresh herbs like dill or basil. Add the salmon and cook until heated through. This sauce goes well with pasta but can also be adapted for rice.

Another option is to stuff the asparagus spears into rolled salmon fillets with a garlic herb cheese filling. You can use cream cheese, Greek cream cheese, Asiago, Parmesan, or Romano cheese for the filling. Bake in the oven at 350 F for 15-25 minutes, until the salmon is flaky and cooked through.

Enjoy your delicious and healthy meal!

Salmon, asparagus and couscous

Ingredients

• Salmon fillets
• Asparagus
• Israeli couscous
• Chicken stock
• Lemon
• Garlic
• Butter
• Olive oil
• Salt and pepper

Method

• Start by preparing the couscous. Toast the couscous in a pot with a tablespoon of butter. Add some garlic and sauté for 15-30 seconds. Then, pour in water and chicken stock (use 1.5x as much liquid as couscous) and simmer on low heat for 8-10 minutes. Finally, add some lemon juice to taste.
• Season the salmon fillets with salt, pepper, lemon slices, and garlic. You can also add other spices like smoked paprika, cayenne pepper, or cumin.
• Place the salmon, asparagus, and lemon slices on a baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake in the oven at 400°F for 10-15 minutes, until the salmon is cooked to your liking and the asparagus is tender.
• Serve the salmon and asparagus with the couscous. Enjoy!

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