Broiled Salmon and Asparagus with Creme Fraiche

Name: Broiled Salmon and Asparagus with Creme Fraiche
Cuisine: European
Ingredients: 2 bunches asparagus (about 2 lbs. total); About 3/4 tsp. kosher salt, divided; 3 tablespoons extra-virgin olive oil; About 1/2 tsp. pepper, divided; 4 skinned salmon fillets (5 to 6 oz. each); ½ cup crème fraîche; 1 tablespoon whole-grain mustard; 1 tablespoon chopped chives

6 steps

Updated at: Thu, 17 Aug 2023 13:08:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories510.6 kcal (26%)

Total Fat38.9 g (56%)

Carbs8.3 g (3%)

Sugars4.5 g (5%)

Protein33.8 g (68%)

Sodium512.6 mg (26%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 bunchesasparagus

¾ tspkosher salt

divided

3 tablespoonsextra-virgin olive oil

½ tsppepper

divided

4 x 5 ozsalmon fillets

skinned

½ cupcrème fraîche

1 tablespoonwhole-grain mustard

1 tablespoonchives

chopped

Instructions

Step 1

Preheat broiler with oven rack about 4 in. from heat.

Step 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

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

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

Meanwhile, whisk together crème fraîche, mustard, chives, and salt and pepper to taste in a small bowl.

Step 6

Serve salmon and asparagus with crème fraîche sauce.