Roasted Salmon and Asparagus with Olive Tapenade
Ingredients
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6 ounces asparagus
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2 teaspoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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2 salmon fillets
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the asparagus
Spread the asparagus on half of the June Pan and drizzle with olive oil. Sprinkle the spears with salt and pepper and toss to combine. Arrange the asparagus in a single layer on half of the June Pan.
6 ounces asparagus
2 teaspoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
Season the salmon
Place salmon fillets skin-side down on the other side of the June Pan. Drizzle oil over the salmon and sprinkle with salt and pepper.
2 salmon fillets
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below.
June Food Thermometer
Roast the salmon and asparagus
Place the salmon and asparagus on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. June will notify you when the salmon and asparagus are ready.
June Oven
Chop the capers, olives and artichoke
While the salmon cooks, place the capers, olives, artichoke heart and garlic clove in a food processor and pulse until finely chopped, scraping down the sides as needed. If using a knife and chopping board, finely chop the ingredients and place them in a medium bowl.
2 teaspoons capers
¼ cup Kalamata olives
1 artichoke heart
1 garlic clove
food processor
Chop the parsley
Trim off and discard the woody stems from the parsley sprigs. Add the parsley leaves to the food processor or chop the leaves and add them to the bowl with the other chopped ingredients.
6 parsley sprigs
knife
chopping board
Add lemon zest
Zest the lemon with a zester or the fine holes of a grater directly into the food processor or bowl.
zester
1 lemon
Finish the tapenade
Add the olive oil to the food processor or bowl and pulse or mix well to combine.
2 teaspoons extra-virgin olive oil
Garnish and serve
Remove the salmon and asparagus from the June Oven. Transfer them to plates or a platter, garnish with tapenade and serve immediately.