Brown Butter Sage & Hazelnut Salmon with Lemony Asparagus
Brown Butter Sage & Hazelnut Salmon with Lemony Asparagus. This autumn salmon is literally everything. All brown buttery, herby, lemony, & nutty. It’s the perfect combination of fall flavors and fall scents to make you’re kitchen smell amazing. Pan seared salmon topped with a nutty sage and hazelnut brown butter paired with lemony asparagus and served with a lemon Crema for dipping…because you can never have too much sauce. I am super into the hazelnuts with brown butter this fall…it’s so good so don’t knock it until you try it !! Happy Thursday guys !!
We took a quick break from salmon late summer, early fall, but now we’re kind of back to being addicted. Can you tell?! And we are totally loving the fall recipes. I was always so big on the summer salmon dishes, I never thought I’d give them up. But here we are into the peak of fall, and I cannot get enough of these delicious fall salmon recipes. Honestly I am loving them more than the summer ones right now, but I guess you could say it’s because I am feeling all the fall vibes.
And if you guys haven’t noticed by now…I am a little addicted to brown butter this fall. I mean, I have always loved brown butter, but I seem to be going a little over board on it. I guess brown butter is like my mango salsa of the fall. I kind of wonder what my winter go to is going to be. Stay tuned ;)))
Anyway, I think this is the first time we’ve tried a brown butter salmon recipe. I always love brown butter and sage, but this fall I have really been loving the sage and hazelnut combo. Walnuts are also really good. I seem to be flopping back and forth between the two in recipes. But you guys…this is SO good on the salmon.
And of course, I need to incorporate a veggie into the dish. Tonight we went with asparagus. I know, I know asparagus is more of a summer veggie, but we haven’t had it in so long and I kind of thought it would be a good change up to our usual brussels, squash, and mushrooms.
Finally a little sauce on the side. Don’t get me wrong, the brown butter is perfectly fine on it’s own. But since we had a little lemony asparagus going on in this dish, we decided to pair it with a Lemon Crema. Simple, but still you can NEVER have enough sauces.
It’s finally the weekend for me, and let me tell you…after the week I’ve had, I really need it. I am debating going to xfinity tonight for the Eagles game. Thursday night football is actually perfect for me since I don’t work on Friday. But I am also so tempted to cozy up in bed after dinner and watch Netflix and save myself for the rest of the plans I have this weekend. Help guys, what should I do?!
Cheers to Thursday and another October weekend !!
Ingredients
1 1/2 pound piece salmon
4 tablespoons olive oil; divided
zest of 2 lemons; divided
salt and pepper
1 bunch asparagus
1/4 cup butter
1/3 cup chopped hazelnuts
20 fresh sage leaves
For the Lemon Crema
1 cup sour cream
Juice and zest of 1 lemon
salt and pepper
Directions
Drizzle the salmon with 2 tablespoons of olive oil. Sprinkle with zest of 1 lemon, salt, and pepper. In a large skillet, sear the salmon for about 4 minutes, skin side up. Flip and transfer to a roasting pan. Set aside.
On a baking sheet lined with parchment paper, drizzle the asparagus with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining zest of 1 lemon, salt, and pepper. Transfer to a 400 degree oven and cook for about 15 minutes. Remove from the oven and keep warm.
In a small skillet, melt the butter for 3 - 4 minutes until browned and smells nutty. Add the hazelnuts and sage leaves. Cook until hazelnuts are toasted and sage is crisp.
Make the Lemon Crema. In a small bowl, add the sour cream, lemon juice, lemon zest, salt, and pepper. Stir to combine.
Drizzle the salmon with the brown butter, sage, and hazelnuts. Transfer to the 400 degree oven and cook for an additional 5 - 8 minutes or until cooked through. Serve with the asparagus and Lemon Crema.
