I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

Meet Nevada

order your copy!

My Latest cooKbook:
Norwegian baking

From Norway to your inbox, join my newsletter to receive information on events and recent posts.

a seat at my Table


April 2024

April 16, 2024

Buttery Herb and Shallot Salmon with Asparagus

Found in |


Buttery Herb and Shallot Salmon with Asparagus
Buttery Herb and Shallot Salmon with Asparagus
spring salmon

This post is made in partnership with Seafood from Norway

The sun’s kisses are frequenting more often, and while winter and spring play a little game of tug-a-war up here in the north, spring’s warmth is surely strengthening each day. Spring opens up for an array of tastes that have not frequented us for some time, and that bounty is always met with an eagerness and excitement. One of the first signs of spring for many is asparagus with its bright green and stout stalks. To mark the entrance of this delightful vegetable, I like to serve it with Norwegian salmon covered in a buttery and herb sauce that just bellows spring has arrived.

Salmon from Norway is known for its pure taste, beautiful color, and firm texture. Much of that is due to its balanced fat content. It is also so easy to cook and pairs perfectly with any sauce or side dish. Here, these gorgeous filets are bathed in a shallot, parsley, and dill butter sauce with a good amount of lemon zest and lemon juice for a welcome touch of acidity. As they cook, the flavors blend together, and you get the most delicious, soft, and flaky salmon.

Lighter fare that is still rich and dreamy is a true representation of this time of year. And this buttery herb and shallot salmon, featuring salmon from Norway’s cold crisp waters, paired with a side of sautéed asparagus that’s topped with toasted almonds is a tasty way to welcome in the season!

salmon from Norway
Buttery Herb and Shallot Salmon with Asparagus
Buttery Herb and Shallot Salmon with Asparagus
spring salmon

Buttery Herb and Shallot Salmon with Asparagus

Serves 4 to 6

  • 4 to 6 Norwegian salmon filets
  • Salt
  • 2 large shallots, thinly sliced
  • Handful of fresh parsley, finely chopped
  • Handful of fresh dill, finely chopped
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ cup (112 g) butter, melted
  • 2 tablespoons olive oil
  • 1.1 pounds (500 g) asparagus, ends trimmed
  • Sea salt
  • ¼ cup (25 g) sliced almonds, toasted

Preheat the oven 350ºF (180ºC). 

Place the salmon filets, skin-side down, in a baking dish or on a rimmed baking sheet lined with parchment paper. Season with salt.

In a small bowl, combine the shallots, parsley, dill, lemon zest, lemon juice, and melted butter. Spread the mixture evenly over the tops of the salmon filets. Bake for 15 minutes or until the salmon is just cooked through and easily flakes off with a fork. 

While the salmon is baking, heat a large frying pan over medium-high heat. Add the oil to coat the pan. Add the asparagus and cook, turning occasionally, for about 8 to 10 minutes or until tender but still holding shape. Transfer the asparagus to a serving platter, season with sea salt, and top with the toasted almonds. Serve the salmon filets with the asparagus immediately.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You might also like...