Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.
Here’s a dinner to impress that doubles as an easy weeknight meal: try this Cajun Shrimp Pasta! This one scores major points with kids and adults alike at our table. It features irresistibly seasoned Cajun shrimp, colorful veggies, and a rich garlic Parmesan flavoring that lightly seasons the entire batch. Wow! was echoed around the table multiple times as we at it. Of any of the easy dinner ideas we’ve had lately, this recipe stands out as one we couldn’t stop eating!
Ingredients in this Cajun shrimp pasta
This Cajun shrimp pasta is a recipe inspired by the flavors of Cajun cuisine, a style of cooking developed by the Acadians, French colonists living in Canada who were deported to Louisiana in the 1700’s. The cooking style mixes West African, French and Spanish influences and techniques. This recipe shouldn’t be considered traditional Cajun: instead if takes inspiration from the seasoning and ingredients of this style of cooking. Here’s what you’ll need:
Shrimp: fresh or frozen, deveined and tail on
Onion, bell pepper, and celery: called the “Holy Trinity” of Cajun cooking
Cajun seasoning: homemade, or purchased plus garlic powder and onion powder
Cream or milk
Cajun seasoning: homemade vs purchased
You can make this Cajun shrimp pasta recipe with either homemade Cajun seasoning or purchased. Here are some notes on either variation:
Homemade seasoning: The nice thing about this homemade Cajun seasoning is that you can customize the spice level to taste. We like making it less spicy, which means you can use more of it and get more of the other flavors (not just the heat). It takes just 5 minutes to mix up and you can use it for months.
Purchased Cajun seasoning: Purchased Cajun seasoning is great if you’re in a rush! We find store-bought varieties can vary in heat level, so taste it before adding. As you’ll see in the recipe below, we decreased the quantity and added garlic powder and onion powder. If you’re using our homemade blend, you can leave that out.
With the quantities in the recipe below, both worked for our entire family: even a 4 year old! If you want to increase the spice, add more cayenne to your spice mix.
A milder variation!
Don’t love spicy food but still want to make this Cajun shrimp pasta? The homemade Cajun seasoning is a great place to start: make it with the low quantity of cayenne and you’ll have a nicely seasoned pasta that works for all eaters.
Another option? Try this Blackened Seasoning! It’s got similar flavors but is on the low end of the heat spectrum.
Increasing servings for Cajun shrimp pasta
Want to make a double recipe of this Cajun shrimp pasta? The base recipe has only 8 ounces pasta, which should work for 4 servings if you serve with side dishes. But if you want to increase this recipe for more eaters, here’s what we’d recommend:
Double the pasta to 1 pound
Double the veggies and pasta seasonings
Increase the shrimp to 2 pounds (not 3): 2 pounds of shrimp should be enough for 8 servings. You may need to cook it in batches depending on the size of your skillet.
Of course, you can cook 3 pounds shrimp if you like: but 2 pounds should be plenty for a crowd with the doubled pasta size.
What to serve with Cajun shrimp pasta
Make sure to serve this Cajun shrimp pasta with some filling side dishes to complete the meal! Here are some complimentary sides we’d recommend:
Sauté the shrimp: Meanwhile, pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, the Cajun seasoning, garlic powder and onion powder. In your largest skillet (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked, remove to a bowl, cover, and set aside. Leave the browned bits in the skillet.
Sauté the veggies: In the same skillet that you cooked the shrimp, melt 2 tablespoons of the butter over medium heat and add bell pepper, onion and celery. Cook for about 3 minutes until the veggies start to become tender. Reduce to medium low heat and add the garlic and cook 2 to 3 minutes more until fragrant and garlic just starts to turn golden. Remove from heat before garlic browns. Add the butter and let it melt while you get the pasta.
Mix with the pasta and sauce: When the pasta is ready, drain it. To the pan with the veggies, add the pasta, ¼ teaspoon kosher salt, the grated Parmesan cheese, and the cream or milk. Toss until fully combined, then add the shrimp. If desired, spritz with squirts from a lemon wedge. Taste and add additional seasoning as necessary. Serve warm, garnished with chopped parsley if desired.
*To increase this recipe for more servings, we’d recommend making 1 pound pasta, but go up to 2 pounds on the shrimp (not 3). You can double the veggies and sauce ingredients accordingly.
**If using the homemade Cajun seasoning, you can omit the garlic powder and onion powder in this recipe. For a less spicy variation, use less cayenne in your homemade Cajun seasoning or make homemade blackened seasoning.
This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a warm, toasted bun.
Who doesn’t love a lobster roll? They’re a pinnacle of deliciousness: that savory, creamy tender filling encased by a warm, buttery bun. Here in the Midwest though, lobster is a bit of a delicacy. So we wondered…why not make it with shrimp? Introducing…the Shrimp Roll! It takes all the goodness of a lobster roll and makes it with more economical, easy to find shrimp. We served it for a dinner party with corn on the cob and watermelon sorbet, and everyone raved.
Ingredients in a shrimp roll
Researching this recipe, we found that the filling for a shrimp roll is actually a shrimp salad. Not a green salad, mind you: the 1950’s mayo-based salad that’s more familiar with tuna or egg. It’s got crunchy veggies, mayo and just the right amount of savory, creamy sauce. Here’s what you’ll need:
Chopped chives or dill
Salt and pepper
The key: a butter-toasted split top bun
What makes a shrimp roll? The warm, buttery toasted bun. Do not skip the step! We were curious and tried it in a plain old bun. Don’t waste your time on it, folks. It doesn’t taste like a shrimp roll. Here’s what you’ll need to pull this off:
Grab split top hot dog buns. Split top buns are loaded from the top down, and are customary in a lobster roll. You’ll need them to make a killer shrimp roll recipe!
Melt butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned.
Flip the buns. Then flip and continue frying about 10 to 15 seconds on the other side. They come out beautifully buttery and toasted. Perfection!
This shrimp roll recipe makes 6 to 8 sandwiches
Most of our recipes here at A Couple Cooks are for 4 servings. But this shrimp roll recipe is so good, we like making it serve 6 to 8 sandwiches. Here’s why you may want to make a big batch:
The shrimp rolls are so good, you may want to eat two. Or you can eat the extra filling without a bun. That’s what we did at our dinner party!
Leftovers also save well. Extra filling lasts up to 3 days refrigerated.
Boil the shrimp, or it’s ideal for leftover cooked
You can use fresh shrimp for this shrimp roll recipe, or it’s actually a great use for leftover cooked shrimp! Boiling is the quickest method to get from raw shrimp to cold shrimp, but you can use whatever cooking method you like.
Boil the shrimp for 2 minutes, then remove to an ice bath. The ice bath stops the cooking immediately, and gets the shrimp cooled down and ready for the salad.
Or, use leftover cooked shrimp. This is actually a great use for shrimp leftovers, which can be unappetizing on their own. Got leftover shrimp cocktail? Make shrimp rolls!
The secret spice? Old Bay
One last thing about this shrimp roll recipe. It’s nice to use this secret seasoning if you have it. Old Bay! It’s not required, but Old Bay is a seasoning blend that’s traditionally used in New England seafood recipes (like a shrimp boil). We added a hint of it to this recipe, and rounded it out perfectly.
Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!
More shrimp recipes
Love shrimp? (Us too.) Here are a few more tasty recipes to add to your repertoire:
2 tablespoons butter (or coconut oil or vegan butter for dairy free)
Boil the shrimp: Boil 2 quarts of water, seasoned with ½ teaspoon kosher salt. Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into an ice water bath to stop the cooking.
Chop the shrimp: Remove the shrimp from the ice bath with a slotted spoon. Pat the shrimp dry with a few paper towels as you place them onto the cutting board. Then chop the shrimp into bite-sized pieces.
Make the filling: Finely mince the celery and thinly slice the green onions. Finely chop the chives. Stir together the chopped shrimp with the celery, green onion, chives, mayonnaise, lemon juice, Dijon mustard, Old Bay, kosher salt, and fresh ground black pepper.
Toast the buns: Melt the butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned. Then flip and continue frying about 10 to 15 seconds on the other side.
Serve: Place the shrimp filling into the buns and serve. Leftover filling keeps for up to 3 days in the refrigerator.
*You can also use leftover cooked shrimp for this recipe: it’s an ideal use!
Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.
Want to know the easiest, no-fail way to grill salmon? Make Grilled Salmon in Foil! We love a good crispy-on-the-outside charred fish, so we were a little skeptical at first. But this method results in one delightfully moist, perfectly seasoned fillet of salmon! It tastes completely irresistible, and the best part? It could not be easier. No nervously flipping the fish and worrying about sticking to the grill grates. Place it right in the foil and go!
How to grill salmon in foil: some tips!
All you need to know for this one: what grill temperature for salmon, and how long to grill salmon in foil? 6 minutes with the foil closed, then 1 to 5 minutes with the foil open. Here are the pointers, or jump to the recipe below for all the specifics:
Preheat the grill to medium high: that’s 375 to 450 degrees.
Place the salmon on foil. Brush it with olive oil and season it (more on that below). Close the packet and seal it up.
Grill 6 minutes with the foil packet closed. Then open the foil packet and grill 1 to 5 more minutes with the foil open, until the salmon is tender and pink or the internal temperature reads 125 to 130F at the thickest part.
That’s it! Spritz the salmon with lemon and serve. No flipping, no babying required.
What to expect from grilled salmon in foil (vs on the grates)
Making grilled salmon in foil is by far the easiest method for grilling fish out there. There are a few tradeoffs with Classic Grilled Salmon, where you grill the fish right on the grates. Here’s what to expect:
Classic grilled salmon comes out with a crispy top and charred flavor. If you love a crispy top to your salmon, you’ll want to use this method instead. Cook it right on the grill grates, then flip and finish cooking.
Grilled salmon in foil comes out perfectly moist. The top does not crisp up here, and you won’t get as much charred grill flavor because the foil acts as a barrier. But this method is extremely easy and the fish comes out incredibly tender and delicious!
There are so many ways to season salmon! This recipe has a basic seasoning but it’s incredibly delicious and perfectly salted. Here are a few pointers to note about seasoning salmon:
Use ½ teaspoon kosher salt for every 1 pound salmon. Use a little less if you’re using a seasoning blend with added salt.
Garlic powder, onion powder and cumin add just a hint of complexity (see below).
Spritzing with lemon is a must! You can also top with fresh chopped herbs.
Or, try our Magic Seafood Seasoning. This Salmon Seasoning has incredible flavor, and you can mix up a big batch in advance.
Grill the lemon wedges if you’d like
Want to step up this recipe a bit? It’s not necessary, but we also grilled the lemon wedges right along with the salmon! It doesn’t change the flavor too much, but the charred look on the lemon wedges does add a little bit of fun to the recipe.
That’s it! All you need to know about grilled salmon in foil. We hope you love it: let us know what you think in the comments below!
What to serve with grilled salmon in foil
There are so many great sides to pair with grilled salmon in foil: and since your grill is fired up, why not use it too? Here are a few of our top grilled sides and a few more salad options for a perfect summer dinner:
Fresh herbs, for garnish (oregano, chives, basil, parsley, tarragon, etc)
Preheat: Preheat a grill to medium-high heat (375 to 450 degrees).
Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
Grill: Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
Optional: Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn’t affect flavor too much, but gives a nice charred look to the lemons.)
Serve: Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
Keywords: Grilled salmon in foil, how long to grill salmon in foil, how to grill salmon in foil
This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.
Here’s a genius trick that makes a fast dinner or healthy lunch with no cooking required. That’s right, no need to grab your pan and spatula. Try this Smoked Salmon Salad! It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette. It’s ideal for a summer meal al fresco or fast lunch: and it comes together in 15 minutes flat.
Components in smoked salmon salad
Somehow we tend to forget about the magic of smoked salmon for making fast meals, so we’re remedying that with this recipe. Smoked salmon salad is the type of lifesaver meal you can throw together while your kids are screaming or when you don’t have energy to think. Of course, you’ll need to have a few ingredients on hand:
Smoked salmon: find it in the refrigerated section near the meat counter
Fresh greens: we like to use mixed spring greens for color and texture contrasts
Goat cheese: it adds creamy, savory notes: substitute feta if you’re not a goat cheese fan
Homemade shallot vinaigrette: easy to mix up (see below)
Red onion slices: add just the right spicy bite
Optional ingredients to add!
This smoked salmon salad is totally customizable, based on what you have on hand in your refrigerator. Use it as a “clean out the fridge” concept and add any veggies, nuts or seeds you like. A few ideas that would go well:
Sesame seedsor pepitas
Almonds, walnuts, pecans, or hazelnuts
Mix up a homemade shallot vinaigrette
The star of this smoked salmon salad, other than the salmon itself, is the dressing! This homemade vinaigrette comes together quickly and has the perfect tangy flavor. It stars shallots, small onions that have a delicate flavor. They’re one of our favorites to use in salad dressings! Here’s what to know about the dressing:
Whisk the olive oil in gradually to get the perfect emulsion. We like to do it about 1 tablespoon at a time. The Dijon mustard is also a key component to getting a creamy consistency.
Dressing stores up to 2 weeks. The dressing can solidify in the fridge because of the oil, so bring to room temperature before serving.
Dressing variations for smoked salmon salad
Of course, you can use any other type of dressing you like for this smoked salmon salad. The quality greatly affects the final flavors. So if you use store-bought, make sure it’s best quality! Here we’d recommend tangy vinaigrettes starring herbs, tomatoes or fresh berries. Here are a few more delicious go-to homemade salad dressing recipes we love:
Salmon is a weeknight dinner hero, in our book! Smoked salmon is ever better, since you don’t have to cook it! Here are a few more recipes where this lean protein makes a delicious lunch, brunch or dinner:
2 tablespoons finely minced shallot (1/2 medium shallot)
Make the vinaigrette dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, honey, kosher salt, and fresh ground black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
Make the smoked salmon salad: Place the greens on a plate. Add pieces of smoked salmon, torn dill, goat cheese dollops, and sliced red onions. Drizzle with dressing and serve.
This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.
Fire up the grill, because here’s an easy summer dinner recipe ready to impress…Grilled Shrimp Salad! This one is all about the season: flip flops and cicadas humming and the clinking of ice cubes in a tall glass of homemade lemonade. The first bite is a burst of flavor: smoky shrimp, savory feta and the tangy burst of a fresh tomato vinaigrette. Throw a few extra veggies on the grill, and you’ve got an impressive summer dinner in for all your patio meals.
Elements in this grilled shrimp salad
This grilled shrimp salad recipe is full of massive flavor. The main idea: you’ll grill shrimp on skewers and add some veggies alongside, also on skewers. Whip up a quick creamy dressing, then serve them all over greens. Here are the basic elements:
Shrimp, medium-sized (see below)
Yellow bell pepper
Tomato Vinaigrette dressing
What to look for when buying shrimp
There’s lots of variation at the store when it comes to buying shrimp. Here’s what we prefer for this grilled shrimp salad recipe:
Medium to large shrimp: Try to find 26-30 per pound size, if you can
Tail on or peeled: Tail on looks the prettiest, and helps so it doesn’t dry out on the grill. You can use fully peeled if you like: just keep an eye on it
Deveined: This is preferable to save a step of deveining
Fresh or frozen: You can use either! Frozen can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp while you’re preheating.
Wild caught (US if possible): Wild caught is the most sustainable option. Look for shrimp that’s caught in the country where you live!
Tips for grilling with skewers!
This grilled shrimp salad recipe works with or without skewers. We like using skewers because it presents a nice visual and they’re easy to grill. But if you don’t have them, you can throw both the shrimp and veggies right onto the grill. Here’s what to know:
Soak wooden skewers. If you’re using wooden skewers, soak them about 20 minutes so they don’t burn on the grill. You can do this while preheating!
Thread the shrimp on and make them just touch. This helps to minimize spinning when you’re flipping them, and helps keep the shrimp in place.
Alternate directions of the tails. This makes for a stunning visual: see below.
Make the homemade tomato vinaigrette
The stunning centerpiece of this grilled shrimp salad? The dressing! This homemade Tomato Vinaigrette takes 2 minutes to whip up in a blender and it’s bursting with ripe, summery tomato flavor. If you don’t have ripe tomatoes on hand, skip to the next section. But we highly recommend seeking them out for this recipe! All you need to do is blend these ingredients in a blender until creamy:
1 ripe tomato
White wine vinegar
It’s truly stunning! We hope you love it as much as we do. But if you prefer another dressing…
Other dressings for grilled shrimp salad
There are lots of other homemade dressing ideas for grilled shrimp salad. Of course, if you’re running low on time, use store-bought! There are lots of great options out there these days, many of which are organic. Opt for homemade, and we recommend these creamy dressing options:
Preheat:Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
Prep the shrimp: Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
Prep the vegetables: Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches kosher salt.
Make the vinaigrette: Make the Tomato Vinaigrette (or make it in advance and refrigerate until serving).
Grill the veggies and shrimp: Place the vegetable skewers directly on the grill and cook 10 minutes, turning several times. In the last 4 minutes, place shrimp skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
Assemble the salad: In bowls, place the greens. Top with the grilled shrimp and vegetables (either on the skewers or off). Add sliced avocado and top with a sprinkle of feta cheese. Drizzle with tomato vinaigrette and serve.
This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!) Ingredients in this shrimp stir fry This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!). Shrimp, fresh or frozen Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems Bell peppers: peppers are quick to cook and pack in the nutrients Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type […]
This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.
Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!)
Ingredients in this shrimp stir fry
This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!).
Shrimp, fresh or frozen
Broccolior broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems
Bell peppers: peppers are quick to cook and pack in the nutrients
Green onions: quick to cook and add a fresh flavor
Ginger (optional): fresh ginger root adds big flavor if you have it
More veggie ideas!
There are lots more veggies you can add to customize this shrimp stir fry. All you need to know is the relative cook time. But important: don’t overstuff your pan! More veggies is not necessarily better. Using too many makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. You’ll want to use your largest skillet and approximately 6 to 8 cups of vegetables. Here are a few ideas for more veggies:
There are lots of options at the store when it comes to shrimp! When you’re shopping for this shrimp stir fry, here are a few things to keep in mind:
Wild caught. Always opt for wild caught if you can afford it. It’s the most sustainable!
Find medium shrimp (or large). Medium shrimp is our favorite, because it’s bite-sized and distributes well with the veggies. Large works too! Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (this indicates how many shrimp there are per pound).
Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
Fresh or frozen. Both have essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
The stir fry sauce
This shrimp stir fry sauce is customizable to work for any stir fry! We made it first with our Tofu Stir Fry, then realized it would be delicious with just about any protein. Use this sauce for any stir fry that’s intended for 4 servings and 1 pound of protein, be it chicken, tofu, steak or shrimp. You can also make the sauce in advance: whip it up and store in a covered jar or container until you’re ready to cook. Here’s what’s in this sauce:
How to serve shrimp stir fry
Once you’ve whipped up this shrimp stir fry: how to serve it? Of course, you can add rice and call it a day. But here are a few more options for serving suggestions and side dishes to make it a complete meal.
Jasmine rice: Jasmine rice has a lovely fragrant flavor and light texture that makes it our favorite variety.
Jade rice: Try green jade rice, naturally colored with bamboo.
Quinoa: We like mixing it up and serving a stir fry with quinoa every now and then.
Lastly, a few notes on nutrition! This shrimp stir fry is big on both flavor and nutrients! We like to design meals that add a big nutritional punch using our favorite go-to veggies. Here’s what to note:
Bell peppers are packed with vitamin C: 1 medium red bell pepper provides 169% of your daily vitamin C. So using two peppers in this recipe knocks this vitamin off the charts (source).
Broccoli is full of fiber and Vitamin C. 1 cup of raw broccoli has 2.3 grams of fiber (source) and 140% of your daily vitamin (source). This recipe uses about 4 cups.
You also get all the benefits of mushrooms, like anti-oxidants and Vitamin B (source).
Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests. Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.) What you’ll need for pecan crusted salmon Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need: Salmon (wild caught if possible, see below) Dijon mustard Honey Pecans Italian panko (see more below) Grated […]
This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.
Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.)
What you’ll need for pecan crusted salmon
Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need:
Salmon (wild caught if possible, see below)
Italian panko (see more below)
Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded)
Salt and pepper
What salmon to look for
The number one most important part of a salmon recipe? The quality of the salmon. Try to find the best quality salmon you can afford. Here are a few tips on locating a great piece of salmon:
Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Try to avoid Atlantic salmon as it is typically farmed salmon.
Italian style Panko, and a substitute
A key to this recipe? Italian-style Panko. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Italian panko is panko with herbs and salt added. You can also use breadcrumbs or Italian breadcrumbs here, but we like how panko give it just the right crunch. You should be able to find panko easily at your local grocery store. If you can’t find the Italian-style panko, you can do the following:
Use regular panko and add salt and Italian seasonings. Mix the 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil)
Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Make it gluten-free
Panko is made from bread, so how to make this recipe gluten-free? Look for gluten-free panko or breadcrumbs in stores or online to make this a gluten free recipe. You can also omit the breadcrumbs, but keep in mind the topping will be less delightfully crunchy (but still delicious).
How to store pecans
Another key to this recipe: the pecans! The nuts are great for adding a bit of protein and crunch to the top of the salmon. We like to buy a nice big bag of pecans…but did you know it’s not best to store them in your pantry? Here’s how to keep them fresh longer:
Store pecans in the refrigerator for up to 6 months! Most people think of storing nuts in their pantry. But pecans stay freshest in your refrigerator! We place them in our cheese drawer.
Store pecans frozen for up to 2 years. Did you know you can freeze pecans? This extends the life for years. They thaw quickly when you remove them!
A great side dish to pair with pecan crusted salmon!
For this pecan crusted salmon, we decided to create a custom side dish to go alongside! Readers often tell us it’s hard to find side dishes that are easy enough to make, fit with the vibe, and fill in the needed nutrients. Here’s one we developed to fit with this recipe: Arugula Goat Cheese Salad! Here’s more about it:
Start with a few handfuls baby arugula, fluffy leafy greens. Make sure to buy baby, not standard arugula (which is very bitter). You can also substitute spinach or mixed greens.
2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
2 tablespoons grated Parmesan cheese
Preheat the oven to 425 degrees Fahrenheit.
Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.
In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.
*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil).
This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing. Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection. Ingredients in this shrimp bowl recipe It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl: Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating. Cilantro lime rice: This bowl features our […]
This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.
Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.
Ingredients in this shrimp bowl recipe
It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:
Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating.
Cilantro lime rice: This bowl features our favorite cilantro lime rice: and it really does step up the recipe vs plain rice!
Black bean and corn salad: Here’s a fun trick: mix black beans, corn, and pico de gallo and it becomes and impromptu salad!
Chipotle ranch dressing: This healthy chipotle ranch is so easy to make, and you’ll want to drizzle it on everything! It’s got yogurt, mayo, and adobo sauce (see below).
Baked vs broiled vs sauteed shrimp!
There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:
Baked shrimp: This method is easy and hands off! Pop the shrimp in the oven and cook 4 to 6 minutes. The only con? You have to preheat the oven.
Broiled shrimp: Even easier! It’s even quicker to broil shrimp, and you don’t have to preheat. The con? You’ll have to keep an eye on it in the last few minutes.
Sauteed shrimp: Super simple and quick: the fastest method for cooking shrimp! It also comes out more browned than the other methods. The con? You have to be hands-on the entire cooking time, and be good at quickly flipping the shrimp. Be careful not to overcook!
The type of shrimp to buy
There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:
Find medium or large shrimp. Medium shrimp is sometimes labeled 41 to 50 count, and Large is labeled as 31 to 40 count.
Use tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. So use shelled if you like! Do not use shell on. If you accidentally buy shell on, remove it before cooking.
Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
Wild caught. Look for wild caught: it’s the most sustainable!
The shrimp bowl sauce: a healthy spin on ranch dressing!
Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:
The dressing uses both mayonnaise and yogurt: the yogurt helps to cut down on calories but keeps it deliciously creamy.
It has only38 calories per tablespoon, vs 73 calories in store bought! So we’d call that healthy version. It’s also gluten-free, keto and low carb.
You can customize the spice level! Use more adobo sauce if you love the heat, and less if you’re cooking for kids. What’s adobo sauce, you ask?
Using chipotle peppers in adobo sauce
The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:
Chipotle peppers in adobo sauce are easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices.
Use only the sauce in this can! Use a spoon to work around the spicy peppers.
It’s not ultra spicy. Use 1 tablespoon for a mild ranch, and 2 to 2 1/2 tablespoons for a medium spicy ranch.
Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:
Cooked shrimp lasts 3 days in the refrigerator. So you can cook in advance and use for lunches and dinners throughout the week.
You can make the rice in advance, then reheat. But rice does become dried out in the refrigerator. To reheat it, place on the stovetop or in the microwave with a few tablespoons water. It will re-absorb the water and become moist again!
Make the dressing up to 1 week in advance. Then refrigerate! It will likely last even longer.
And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!
This shrimp bowl recipe is…
Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.
1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
1/4 cup mayonnaise
1 teaspoon apple cider vinegar
1/2 each teaspoon eachdried dill, garlic powder and onion powder
1/4 each teaspoon eachkosher salt and ground black pepper
2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**
Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
Cook the shrimp:Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt.
Make the chipotle ranch dressing: Mix all ingredients in a medium bowl.
Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice).
*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency.
**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.
Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce. Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food? Ingredients for this salmon patties recipe, aka salmon cakes What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a […]
Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.
Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food?
Ingredients for this salmon patties recipe, aka salmon cakes
What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a bun. (But you could certainly make these into 4 large burgers as well!) Here’s what you’ll need to make this salmon patties recipe:
Canned salmon (boneless skinless)
Old Bay, onion powder, and salt
Olive oil, for pan frying
Can you use leftover salmon for salmon cakes? Yes! Simply use flaked cooked leftover salmon in place of the canned salmon.
More about canned salmon
What’s canned salmon? This is a fairly new product to us, versus canned tuna which is a pantry staple. But canned salmon is absolutely worth stocking in your pantry too! Here are a few things to note:
Canned salmon is much cheaper than fresh! Buying canned is a great way to have a shelf-stable seafood protein that’s much more economical than a fresh salmon fillet.
Look for boneless skinless canned salmon. Unlike tuna, you can easily find canned salmon that has edible skin and bones. Try to find a brand that’s boneless skinless for best results here.
Substitute it for tuna to make salmon salad. Canned salmon is great for salmon salad: substitute it in this Classic Tuna Salad recipe! Or try it in this Tuna Pasta Salad.
How to make salmon patties
Salmon patties are simple to make: the only part that requires a little technique is flipping them! Here are the main steps for how to make salmon cakes (or see the recipe below for specifics):
Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, capers, spices, panko, Dijon mustard and mayonnaise).
Form and refrigerate: Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture. At this point, you can also refrigerate for about 1 day before cooking them.
Pan fry: Heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes per side until lightly browned on both sides. Make sure to flip them very gently.
Panko vs breadcrumbs, and how to make them gluten free
The panko or breadcrumbs are an important component to salmon patties. It gives them just the right texture so they’ll form into cakes (otherwise they easily fall apart). We like using panko since it’s easy to have on hand and very shelf stable. But here are a few more options — and some gluten free ideas:
Coarse breadcrumbs also work! Make sure to look for coarse since normal store-bought breadcrumbs are very fine (almost like the texture of sand). Or use homemade breadcrumbs.
Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free panko these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs.
Old Bay seasoning and why it’s necessary!
Old Bay seasoning is the perfect seasoning for seafood like salmon patties! Here’s what to know about using it:
Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes.
Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!
Serve salmon cakes with tartar sauce or remoulade!
The best part of salmon cakes? Dipping them! The best seafood sauces are tartar sauce and remoulade sauce. What’s the difference? Here’s what they are, and a few other options to try as well:
Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century and is popular in US Cajun and Creole cuisine. Try this Easy Remoulade Sauce.
Tartar sauce is similar to remoulade; it’s a mayo-based seafood sauce made with pickles, capers and herbs that’s popular in the US, UK, Australia, South Africa and more. Try our Easy Tartar Sauce.
Chipotle ranch dressing is another fun option; it packs a little heat with adobo sauce.
How to make salmon patties into a meal? We served this as an easy lunch to Alex’s mom and our 4 year old recently, and they gobbled it up! It’s also a great healthy dinner idea, served over greens with quinoa or rice. Here are some ideas for how to serve salmon patties or salmon cakes:
When ready to cook, heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 5 minutes more until lightly browned on the other side. Serve with the sauce.
Category:Appetizer or Main Dish
Keywords: Salmon patties, salmon patties recipe, how to make salmon patties, canned salmon patties, salmon cakes, salmon cakes recipe, how to make salmon cakes, salmon cakes with canned salmon
This baked salmon and asparagus recipe is the definition of easy dinner! Throw it all on a sheet pan with lemon, and the flavor is unreal. We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple, it’s elegant, but it tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined. Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this…and now it’s solidly in our repertoire! Alex and I made it for a healthy weeknight dinner on the patio with a wedge salad and it was perfection. Important: thin asparagus is key! Here’s a tip for working with asparagus: buy thin asparagus if you can find it! Thin, young asparagus spears are much more tender and tastier than large stalks, which can be very tough. When you roast thin asparagus, it comes out sweet and beautifully cooked! We were able to find some very thin bunches at our local grocery store, and after this recipe we decided to always look for thin asparagus. […]
This baked salmon and asparagus recipe is the definition of easy dinner! Throw it all on a sheet pan with lemon, and the flavor is unreal.
We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple, it’s elegant, but it tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined. Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this…and now it’s solidly in our repertoire! Alex and I made it for a healthy weeknight dinner on the patio with a wedge salad and it was perfection.
Important: thin asparagus is key!
Here’s a tip for working with asparagus: buy thin asparagus if you can find it! Thin, young asparagus spears are much more tender and tastier than large stalks, which can be very tough. When you roast thin asparagus, it comes out sweet and beautifully cooked! We were able to find some very thin bunches at our local grocery store, and after this recipe we decided to always look for thin asparagus. It tastes so much better!
Another tip for working with asparagus: always trim off the tough, woody bottoms of the stalks. Here’s how to trim asparagus…fast!
What to look for when buying salmon
The other important part of this salmon and asparagus recipe is the quality of the salmon! There’s a wide variety of salmon quality at the store (vs shrimp, which has less variation). Here’s what to look for when shopping for this sheet pan meal:
Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but more of a splurge. Atlantic salmon is typically farmed salmon, so it’s a less desirable choice.
How to tell when salmon is done
The only difficult part about cooking salmon? How to tell when it’s done! For this salmon and asparagus recipe you’ll be cooking both at the same time. The asparagus should cook in about the same time as the salmon here, but you should base the timing on the salmon itself. Here’s what to know about how tell to know when salmon is done:
Use a food thermometer to measure 125 to 130 degrees Fahrenheit, making sure to measure at the thickest part of the fish. This is the most accurate way to assess doneness and results in medium salmon.
Or, cook until the salmon just starts to flake when pricked with a fork.
Be careful not to overcook. We prefer our salmon cooked to medium: to us, there’s nothing worse than a dry piece of fish. Keep an eye on it and don’t overdo it!
Top with lemon and herbs
The fun part about this salmon and asparagus is the seasoning! Fresh lemon and fresh herbs is simple, but classic. Here’s what to know about adding these seasonings to your sheet pan meal:
Place lemon slices on the asparagus, not the salmon! Don’t place the lemon on top of the salmon because it makes the top gooey, not crispy! But it’s perfect right on the asparagus: it infuses the perfect lemon flavor.
Use fresh herbs like chives, thyme, mint, basil, or whatever you have on hand! It’s just for a garnish, so you don’t have to measure. But it adds great flavor! We used chives and thyme from our garden.
Sides to serve with salmon and asparagus
How to make this tasty baked salmon and asparagus recipe into a healthy meal? Add a salad and you’re golden! Or add a whole grain to make it filling and satisfying. Here are some easy sides we’d pair with it:
Wedge salad: We’ve made it several times with a wedge salad and it’s perfection.
Minced fresh herbs (like chives, mint or thyme), for garnish
Allow salmon to come to room temperature.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil.
Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with 1/2 teaspoon kosher salt and fresh ground black pepper.
Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with 1/2 teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything.
Bake 9 to 12 minutes until the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130F in the center for done, or 10 degrees less if you’re broiling).