THIS POST CONTAINS AFFILIATE LINKS. THAT MEANS THAT IF YOU MAKE A PURCHASE AFTER CLICKING ON A LINK AND ENTERING MY CODE, I MAY EARN A SMALL COMMISSION AT NO EXTRA COST TO YOU. THIS ENABLES ME TO CONTINUE TO BRING YOU FREE RECIPES SUCH AS THIS ONE. SO, THANKS! I WAS GIVEN SEAFOOD FOR PURPOSES OF THIS REVIEW BUT ALL OPINIONS ARE GENUINE.
Good seafood is amazing. And happily, it’s healthy too. Well, that’s assuming that you eat the right seafood. Unfortunately, sometimes seafood can be raised with antibiotics, expose you to environmental contaminants, or be bad for the planet. In that case, count me out!
About five years ago I switched completely to wild-caught seafood. That was when I joined Sitka Salmon Shares, a community supported fishery. I made the move both for our health and the environment, with the added benefit of supporting small fishing operations.
Today I’m sharing a recipe for Horseradish Crusted Salmon with Asparagus. It is based on one from the Sweet Beginnings Blog and the author mentions experimenting to find the right ratio of olive oil–moist but not excessive. Well, it was tasty and rich and my husband even asked if I used King Salmon, the richest of the salmon. Since I used keta salmon, which is drier… yes, I think the recipe is right on!
Now next week, I am having hip surgery and my husband is taking over the cooking. And this recipe is at the top of the list. Yes, Horseradish Crusted Salmon is that easy, a perfect beginner recipe but with pro flavor. I even added asparagus to the pan so we get a vegetable!
Step by Step Directions
The recipe is simple–basically mix a simple topping, set on the fish, add asparagus and bake! Here’s how!
Notes and Tips
Wild caught salmon requires just a little more attention to avoid overcooking. So focus on pulling it off the heat earlier to start and pretty soon it will be second nature. An instant read thermometer can be helpful as well.
Two large fillets plus asparagus fit into my braiser. If I were cooking for four, I might consider a 9 x 13 pan, depending on the size of the fillets.
More Tasty Salmon Recipes
Sitka Special Offer
If the idea of getting quality responsibly sourced seafood sounds interesting to you, I have a special offer–$25 off a 2021 Premium Share (note this does not apply to smaller shares). Just sign up here (affilate link) using code AONLFish. The code expires July 31, 2021.
The premium share subscribers receive more higher end offerings and get priority if something is short. But if this is too big a commitment, while I can’t offer you a discount, there are many other great subscription plans as well, so take a look. Or check out my Seafood Pasta Puttanesca post for more of my thoughts on Stika and selecting seafood.
- 2 Tablespoons fresh dill or 1 Tablespoon dried
- 2 Tablespoons prepared horseradish
- 3/4 cup panko breadcrumbs
- 1/2 cup olive oil
- 12 ounces fresh asparagus
- Salt, pepper
- 1 1/2 lb wild salmon, cut into 4 fillets
Preheat oven to 450 degrees
In a small bowl, combine the dill, panko, horseradish and oil. Mix with a fork or your fingers until the oil is absorbed. Set aside.
Wash the asparagus and remove tough stem ends. Set aside
Place the salmon fillets in a baking dish, skin side down, and season with salt and pepper.
Place ¼ of the topping mixture on each fillet. Press down to secure. Add the asparagus spears to the pan and sprinkle with salt and pepper.
Bake until the topping is golden brown, and the fish is cooked to your liking, about for 4 to 6 minutes per half-inch thickness. (The FDA suggests a final temperature of 145F, I usually go less.)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 656Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 97mgSodium: 428mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 51g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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