Broiled Salmon and Asparagus With Herbs

I cook salmon a lot this way. I strongly suggest putting skin side up for at least the first part of broiling. Melts all the fat near the skin into your fillet.

I believe it's whatever amount of parsley you would like in relation to whatever amount of the other salad ingredients you would like.

I'm eager to try this recipe, but am once again baffled by how much a " bunch" of parsley is. I grow my own herbs. For a comparison, Is it a handful like the store around the corner sells or a double fisted handful like the healthfood store? Please be more precise.

Excellent. Prep and chopping vegs took the most time. Time under broiler 6 min. Soy mustard glaze is salty enough. Would not season fish herbs or asparagus with extra salt again. Will make again. Paired with fresh buttered corn on the cob to round out meal.

J made this exactly as written. It was so easy and delicious. My oven has a high and low broil setting; high was the correct one to use

I broil salmon all of the time! I like to line the pan with enough foil so that after the initial browning and crisping, I cover up the salmon, and turn the oven down to bake at 350 degrees for the last few minutes. When I remove the fish from the oven and open the foil, it’s always moist and delicious inside and crisp and brown on the top.

This recipe was easy and tasty. I roasted the salmon and asparagus instead of broiling with an excellent result. The winning touch of this recipe, which really makes it unique, is the delicious herby salsa. For those trying to avoid the quandary of “how much is a bunch?” we used equal amounts of parsley and cilantro (half a cup each) and half that amount of dill, along with the specified amounts of other ingredients. We plan to use this outstanding condiment with other fish as well.

Made this for dinner last night and it was delicious. I saved some time (and mess) by simply trimming the asparagus and tossing it in the plastic bag it came in. Olive oil first, then the soy mix. Spread it all out on a piece of foil then broiled it. Very little clean up. A delicious recipe- the leftover herb mix I’ll use for another dish.

Would definitely make this again. Loved the herb mixture on top- added shallots because why not.

I often marinade and broil salmon and this recipe was spot on in terms of cooking time. My oven has high, med, low broil. I chose high broil, and broiled 3/4 to 1 inch thick salmon fillets for 7min and it was perfectly Medium rare cooked but still moist and pink in the middle. I also grated the lemon zest into the herb salad before the juice and I recommend it!

Regarding sizing bunches of parsley, here’s a tip from a professional vegetable grower. A bunch of parsley can be measured by looking at the stems at the base of the bunch. The diameter of the stems should be somewhere between the size of a nickel and a quarter. This is how we measure parsley when bunching in the field during harvest.

Delicious! Even my husband (who doesn't care for salmon) really enjoyed it! Only had parsley and the salad was still very good.