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Basil-Buttered Salmon with Roasted Asparagus Parmesan

Use the leftover basil-and-butter mixture in this recipe to season your favorite cooked vegetables.

  • 4 fresh or frozen skinless salmon fillets (about 1-1/4 pounds)
  • Salt and freshly ground pepper
  • 2 tablespoons butter, softened
  • 1 teaspoon snipped fresh lemon basil, regular basil, or dill
  • 1 teaspoon snipped fresh parsley or cilantro
  • 1/4 teaspoon finely shredded lemon peel or lime peel
  • 1 recipe Roasted Asparagus Parmesan (recipe follows)

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with salt and pepper.

Place fish on greased unheated rack of broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from heat for 5 minutes. Carefully turn fish over. Broil 3 to 7 minutes more or until fish flakes easily when tested with fork.

Meanwhile, in small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of butter mixture on top of each fish piece. Cover; refrigerate remaining butter mixture for another use. Makes 4 servings.

Grilling Directions: Place fish on greased rack of uncovered grill directly over medium coals. Grill 8 to 12 minutes or until fish flakes easily when tested with fork, carefully turning once halfway through grilling.

Roasted Asparagus Parmesan:
Although this simple side dish recipe is delicious with salmon and other fish, it's also tasty with beef, pork, and poultry.

  • 1 pound fresh asparagus spears
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons finely shredded Parmesan cheese

Preheat oven to 400°F. Meanwhile, snap off and discard woody bases from asparagus spears. If desired, scrape off scales. Place asparagus in 15x10x1-inch baking pan. Drizzle with oil, tossing gently to coat. Spread in single layer. Sprinkle with salt and pepper.

Bake 12 to 15 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Parmesan cheese. Makes 4 side-dish servings.