Sheet Pan Salmon and Asparagus
This quick and easy sheet pan salmon recipe is ready in minutes, bursting with flavor, and a perfect weekday meal. Bourbon Smoked Chef’s Blend takes this delicious dish to the next level.
Quick and Easy!
Serves 4
For the Spiced Lemon Aioli:
1/3 cup mayo
½ Tbsp lemon juice
¼ tsp Bourbon Smoked Chef’s Blend
1 scallion, green part only, thinly sliced
For the Salmon:
4 (4-6 ounce) filets of salmon
1 pound asparagus, woody ends trimmed
3 Tbsp olive oil
1½ Tbsp Bourbon Smoked Chef’s Blend
½ tsp Bourbon Smoked Salt
Method
1. In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the
oven to 425 degrees.
2. Cover a large, rimmed sheet pan with parchment or aluminum foil. Lay the
salmon filets on the pan and drizzle with olive oil and season each fillet with ¼
teaspoon of Chef’s Blend and a pinch of smoked salt. Place the asparagus on the
sheet pan and drizzle with about 1 tablespoon of olive oil, ½ teaspoon Chef’s Blend
and ¼ teaspoon smoked salt. Toss to evenly coat. Spread asparagus in a single layer
next to the salmon.
3. Place pan in the oven and roast for 12-15 minutes (cooking time will vary based
on the thickness of salmon). Remove from oven and serve immediately.
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SPICED CHICKEN FAJITAS
SPICED ONION RINGS WITH AIOLI DIPPING SAUCE
Serves 4 as a side for the Aioli: ½ cup mayo 1 lemon, zested 1 Tbsp lemon juice ½ tsp Bourbon Smoked Chef’s Blend for the Onion Rings: 1½ cups cake flour 2 tsp baking powder ½ tsp Bourbon Smoked Salt 2½ tsp Bourbon Smoked Chef’s Blend 1½ cups ice water canola or vegetable oil, for frying 14 ounces sweet onion, sliced into ½” rings Method In a small bowl, combine all the ingredients for the aioli. Mix well and set aside. In a medium bowl, whisk together cake flour, baking powder, smoked salt and Chef’s Blend. Add ice water (straining out ice) and whisk to form a batter. In a medium saucepan or small skillet, add enough oil to come up about 2” from the bottom. Heat the oil over med-high heat. The oil is hot enough when a drop of batter immediately sizzles in it. Line a sheet pan with paper towels. Dip an onion slice into the batter and turn to coat evenly. Allow excess batter to drip off and carefully drop into the hot oil. Repeat with a few more onions rings. Do not overcrowd the pan. Flip the onion rings when browned on one side and cook for 1 minute more on the other side. Remove and drain on a paper towel-lined pan. Repeat with the remaining onion slices. Serve with the aioli sauce.
