Asparagus Salad with Baked Salmon
1 ½ pounds salmon or steelhead, deboned
1 tablespoon olive oil
salt and pepper
1 lemon divided
1 tablespoon Marshall’s pique sauce
1 pound asparagus, trimmed
¼ cup olive oil
3 tablespoon Marshall’s pique sauce
¼ cup chopped toasted hazelnuts
½ cup toasted panko
½ cup grated Parmigiano Reggiano cheese
1 tablespoon chopped fresh herbs (cilantro, milt, parsley)
Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper, place the fish on the baking sheet. Drizzle with olive oil, season with salt and pepper. Zest the lemon, thinly slice half of the lemon, place a few slices across the fish. Bake for 10 minutes.
While the salmon bakes, prepare the salad. Slice the asparagus thinly on a bias.
3. Juice the remaining half lemon. In a medium bowl, whisk together the lemon juice, olive oil and pique sauce, add the asparagus, toss until evenly coated.
When 10 minutes pass, turn oven to broil, broil fish for 10 additional minutes, until crisp and flakey. Top with pique right before serving.
In a small bowl, mix together the lemon zest, hazelnuts, panko, cheese, and herbs. Toss with asparagus mixture, serve immediately.