Roasted Salmon with Tarragon Asparagus Pesto
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Let It Cook Slow ✨
There’s no rushing this one—and that’s the point 💛 Slow-roasted salmon comes out tender and moist, with a texture that feels almost effortless. The pesto does the rest—herby, nutty, and just sharp enough to wake everything up 🌿 It’s a reminder that good food doesn’t need to be complicated… just intentional.
Roasted Salmon with Tarragon Asparagus Pesto
Yield: 4 servings
2 cloves garlic, peeled
½ cup pine nuts, toasted
1 large bunch tarragon, washed and dried, stems removed
1/2 pound asparagus spears, trimmed, cut into 2-inch lengths, blanched and cooled
1/3 cup plus 3 to 4 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan cheese
1/4 cup white wine vinegar, plus more as needed
Kosher salt and freshly ground black pepper, to taste
4 (4 to 5 ounce) wild salmon fillets, 1-1/2 inches thick, skin and pinbones removed
2 tablespoons chopped fresh tarragon, for garnish
To prepare pesto, place garlic, pine nuts, tarragon and asparagus pieces in the bowl of a food processor fitted with a metal blade. Pulse to a rough chop. Add 1/3 cup olive oil in a steady steam and process to a smooth paste. Stop motor and add cheese and vinegar, stirring by hand to combine. Taste and season with salt, pepper and more vinegar as needed. Set aside.
Preheat oven to 175 degrees and place a rack in the center. Place one rimmed baking sheet on top of an identical one. Cut a sheet of parchment paper to fit inside the top baking sheet. Using a silicone pastry brush, coat the parchment with 3 to 4 tablespoons olive oil and sprinkle generously with salt and pepper. Place the fillets in the center of the parchment, leaving at least 1 inch of space around all sides of the fillets. Brush the tops of the fish with olive oil and sprinkle generously with salt and pepper.
Place salmon in the preheated oven and roast until the salmon just begins to barely flake when gently squeezed, about 12 to 15 minutes. Start checking the salmon for doneness at 10 minutes and check every 2 minutes afterward. Remove the salmon from the oven. To serve, place each salmon fillet on individual serving plates. Drizzle with pesto and garnish with tarragon leaves. Serve immediately.
Chef Stacy Tip: By slow-roasting the salmon, the fish emerges from the oven very tender and moist. The pesto captures the essence of spring by featuring the flavors of fresh asparagus and tarragon. You can add or substitute your favorite fresh herbs here, like parsley or cilantro. Store any leftover pesto by covering it with a thin layer of olive oil followed by plastic wrap pressed directly on the surface, then covered and chilled.
Equipment List:
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