Salmon with Spring Vegetables recipe on UrbanBlissLife.com
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5 from 3 votes

Slow Cooked Salmon with Spring Vegetables

This is an easy yet elegant meal with slow-cooked salmon and fresh spring vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner entree, lunch entree
Cuisine: seafood
Servings: 2
Author: Marlynn Schotland, Urban Bliss Life

Ingredients

  • 2 center-cut salmon fillets with the skin and pin bones removed
  • extra-virgin olive oil
  • salt
  • pepper
  • pinch of cayenne pepper
  • 3/4 cup dry white wine
  • 1/4 cup water
  • 8-10 petite carrots peeled with tops trimmed
  • 8-10 asparagus spears as thin as you can find them, with ends cut off
  • 1/2 cup unsalted butter
  • 1/2 cup fresh or frozen peas thaw frozen peas in hot water and drain
  • 1/2 tablespoon fresh mint leaves roughly torn or chopped

Instructions

  • Remove salmon from the refrigerator 30 minutes prior to cooking and bring to room temperature. Preheat oven to 250 degrees.
  • Line a rimmed baking sheet with parchment paper and set aside.
  • Pat dry with paper towels, then lightly rub olive oil over both sides of each salmon fillet and then salt and pepper.
  • Place salmon fillets on top of the prepared baking sheet and bake in the oven on the center rack for about 15-20 minutes.
  • Meanwhile, prep a large frying pan over medium-high heat, add the wine and water, and bring to a low boil. Add the carrots and lightly season with salt (about 1/4 teaspoon). Once the water is boiling, turn the heat down to medium and simmer until the carrots are slightly tender but still have a touch of crispness, which takes about 12-15 minutes.
  • While the carrots are cooking, prepare a large saucepan with water, lightly salt with about 1/4 teaspoon of salt, and bring to a boil over high heat. Once boiling, add the asparagus, lower heat to low-medium, and simmer for about 3-5 minutes. Asparagus should be similar to the firmness of the carrots: tender, but with still a bit of crispness as you crunch into them. Drain and add to a colander filled with ice to stop the cooking. This will also help the asparagus keep its bright green sheen.
  • When carrots are just tender, remove from heat and stir in the butter, in about 1-2 tablespoon chunks at a time, stirring and swirling constantly to melt the butter into the wine mixture.
  • Once the butter has melted, return the pan to medium heat and add the asparagus and peas. Mix all of the lovely vegetables together to coat well, and then stir in most of the mint (save just a little for garnish)
  • Remove salmon from the oven once it is ready and plate, topped with vegetables and sauce. Garnish with more fresh mint.

Notes

Recipe adapted slightly from Diane Morgan's cookbook SALMON: Everything You Need to Know + 45 Recipes