I was given seafood for purposes of this review, but the opinions I express 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
Horseradish Crusted Salmon with Asparagus
- 2 Tablespoons fresh dill or 1 Tablespoon dried
- 2 Tablespoons horseradish
- 3/4 cup panko breadcrumbs
- 1/2 cup olive oil
- 12 ounces fresh asparagus
- Salt, pepper to taste
- 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.)
- Serve immediately.
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