Roasted Salmon with Lemon scented Spring Vegetables, one serving on a plate
4.5 Stars
5 Votes
Rate This Recipe
×

Roasted Salmon with Herbed Mayo Sauce

This Roasted Salmon with Herbed Mayo Sauce is a weeknight win and a dinner party star all in one. The sauce locks in moisture, enhances flavor, and adds that rich ‘n creamy finish that takes this dish over the top. Made with Blue Plate Mayo – That’s the good stuff!

Prep Time:

20 mins.

Cook Time:

11 mins.

Yield:

4 Servings

Ingredients

HERBED MAYO SAUCE
  • 1 cup Blue Plate® Mayonnaise
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh basil leaves
  • 1 teaspoon tarragon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • ½ teaspoon lemon juice
  • Salt and pepper to taste
ROASTED SALMON
  • 1 cup sliced asparagus, about 1-in pieces, cut on a bias
  • 1 cup sliced sugar snap peas, cut into thirds on a bias
  • ½ cup spring peas
  • ½ cup shaved radishes
  • 2 teaspoons salt plus extra to taste
  • 4 (6-ounce) fillets wild-caught salmon
  • Black pepper, to taste
  • ¼ cup Herbed Mayo
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh herbs (such as basil, thyme, lemon verbena or parsley)
  • ¼ teaspoon lemon zest

Directions

  1. PREHEAT oven to 425℉.
  2. MAKE HERBED MAYO: Combine all Herbed Mayo ingredients in a small bowl and mix well. (Herbed Mayo can be stored in a resealable container in refrigerator for up to 2 weeks.)
  3. PREP VEGETABLES: Bring a small pot of water to a boil over high heat; season with 1 teaspoon of salt. Prepare an ice bath by filling a medium-size bowl with ice, water and 1 teaspoon of salt; set aside. Blanch asparagus for 1 to 2 minutes in boiling water, then transfer with a slotted spoon or strainer to ice bath. Once cool, transfer to small bowl; set aside until ready to use. Repeat process with sugar snap peas and spring peas.
  4. ROAST SALMON: Line a baking sheet with aluminum foil. Place salmon filets on baking sheet and season with salt and pepper. Spread a heaping tablespoon of Quick Herbed Mayo over each fillet. Transfer salmon to oven and roast for 6 to 7 minutes, depending on thickness of fillets. (When done, fillets should be just barely pink in the middle.)
  5. HEAT VEGETABLES: Heat butter in large saute pan over medium-high heat; when hot add vegetables, chopped herbs and lemon zest and cook until just warmed through, about 3 minutes.
  6. SERVE: Place one fillet of salmon on each plate along with a quarter of the vegetables. Garnish with fresh herbs or edible flowers.

You May Also Like

Back To Top Of Page