Roasted Salmon with Spring Vegetables
Serves: 4
 
Ingredients
  • 1 head garlic
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 1⁄3 cup unsalted butter, softened
  • 2 tablespoons chopped fresh parsley
  • 3 teaspoons lemon zest, divided
  • 6 to 7 small red spring onions
  • 1 teaspoon flaked sea salt
  • 1⁄2 teaspoon ground black pepper
  • 1 (2- to 3-pound) salmon fillet
  • 8 ounces fresh asparagus
  • 1 (8-ounce) package fresh snow peas
  • 1 lemon, halved and thinly sliced
  • 2 tablespoons chopped fresh dill
  • Lemon wedges, to serve
  • Garnish: flaked sea salt
Instructions
  1. Preheat oven to 400°.
  2. Peel outer layers of garlic head, leaving individual skins of cloves intact. Cut 1⁄4 to 1⁄2 inch off top until individual cloves are exposed. Drizzle with 1 teaspoon oil; wrap in foil.
  3. Bake until tender, about 30 minutes. Let cool for 10 minutes. Leave oven on.
  4. Using a small knife, cut garlic clove skins, and remove roasted cloves. In a small bowl, mash garlic, butter, parsley, and 1 teaspoon lemon zest. Shape butter into a log, and wrap in parchment paper. Refrigerate until ready to use.
  5. In a 15-inch cast-iron skillet, add 1 tablespoon oil. Cut tops and roots from onions and place, cut side down, in oil.
  6. Bake until tender, about 20 minutes.
  7. Meanwhile, sprinkle salt, pepper, and remaining 2 teaspoons lemon zest all over salmon. Let stand for 15 minutes.
  8. Move onions side of skillet; add salmon, skin side down, to hot skillet. Add asparagus and snow peas to skillet. Top with lemon slices. Drizzle with remaining 2 tablespoons oil.
  9. Bake until fish flakes easily with a fork, 20 to 25 minutes. Slice garlic butter, and place on fish to let melt. Top with dill, and serve with lemon wedges. Garnish with salt, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-salmon-with-spring-vegetables/