Roasted Salmon with Lemony Spring Vegetables
- 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
- 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
- PREHEAT oven to 425℉.
- 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.)
- 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.
- 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.)
- 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.
- SERVE: Place one fillet of salmon on each plate along with a quarter of the vegetables. Garnish with fresh herbs or edible flowers.