Weeknight Salmon, Asparagus and Spring Radish Tray Bake

The beauty of this recipes lies in its bright spring colors, simplicity and very easy clean-up.
By / Photography By Jennifer Bakos | May 06, 2016

Ingredients

  • 1 24-ounce piece of skin-on salmon fillet
  • ⅓ cup olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 8 spring radishes, sliced in half
  • 1 pound fresh asparagus, ends trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh parsley for garnish
  • Crusty bread for serving

Instructions

Place an oven rack 6 inches below the broiler. Preheat broiler.

Rub 1 tablespoon olive oil all over an 11- by 17-inch baking sheet tray. Place salmon skin side up on the pan. Place pan into the oven on the top rack. Broil until the skin is black and bubbly, about 5 minutes. Remove pan from the oven.

Set oven temperature to 400 degrees F. Use a pair of tongs to remove the charred skin from the salmon (it will easily peel off) and discard the skin. Use a large spatula to flip over the salmon.

In a measuring cup, combine remaining olive oil, lemon juice, garlic, ginger, honey, zest and mustard. Use a pastry brush to apply about ⅓ of the mixture to the top of the salmon. In a large bowl, toss the remaining dressing with the radishes and asparagus. Scatter the vegetables around the salmon. Sprinkle the entire pan of food with salt and pepper.

Place tray back into the oven and roast until the salmon is cooked through and the vegetables have lost their rigidity and picked up some caramelizing color, about 12 to 15 minutes.

Place the tray on the table and let eaters serve themselves. Serve with crusty bread.

Recommended wine pairing: Hermitt Woods Taylor Road Red, Labelle Winery Granite State Red, Poochman Hill St. Croix

Ingredients

  • 1 24-ounce piece of skin-on salmon fillet
  • ⅓ cup olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 8 spring radishes, sliced in half
  • 1 pound fresh asparagus, ends trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh parsley for garnish
  • Crusty bread for serving
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