|This recipe, sans the sauce. (Naked salmon! :O)|
Chef Madeleine Dee's Pesto-Roasted Salmon with Fennel, Goat Cheese, and Mushrooms over Lemony Asparagus
1 pound asparagus, woody ends trimmed off
Zest of 2 lemons, divided
Kosher salt and black pepper
3-4 tablespoons pesto
2 skinless salmon fillets, 6-8 ounces each
5 cloves garlic, peeled and minced
2 shallots, peeled and diced
1 bulb fennel, diced
About 2 cups of sliced baby portobello mushrooms
4 big leaves fresh basil, rolled up and sliced into ribbons
1 teaspoon garlic powder, optional
¼ cup of heavy cream
3-4 tablespoons goat cheese
Fresh chopped parsley, for garnish
1. Heat oven to 375 degrees.
2. Line a baking sheet with aluminum foil. Add asparagus and toss to coat it with olive oil, the zest of 1 lemon, and a sprinkle of salt and pepper. Roast asparagus for 20-25 minutes, depending on the thickness.
3. Mix pesto with the zest of half a lemon and brush on salmon to coat it completely. Season with salt and pepper, then lay on a greased baking sheet. Roast 6-ounce fillets 15-16 minutes, and 8-ounce fillets 17-18 minutes, turning once.
4. Once the salmon is in the oven, heat a couple of tablespoons of olive oil in a large sauté pan and sauté garlic, shallots and fennel with a little salt and pepper until softened, then turn up the heat a little and add mushrooms and the zest of half a lemon with another pinch of salt and pepper. Sauté until you can smell the lemon and the mushrooms begin to brown, but not burn. Remove from heat and stir in the basil, garlic powder (if using), a couple of tablespoons of cream and some goat cheese. Taste and add goat cheese, salt and/or pepper until you like the way it tastes. An extra touch of cream will yield a looser sauce. Keep warm.
5. Simply spoon your sauce over the salmon, add some asparagus, and sprinkle with chopped parsley!