Sheet-Pan Maple-Glazed Salmon with Pecan Gremolata
For busy evenings when you still want to take the time to eat well, turn to this spring-inspired recipe. All you need to do is brush the salmon with a maple syrup, lemon and butter sauce, and then bake it on the same sheet pan as the asparagus. Use the cooking time to whip up […]
Ingredients
- 1 shallot, chopped
- 1 tbsp (15 ml) olive oil
- 1/3 cup (75 ml) maple syrup
- 1/4 cup (60 ml) lemon juice (see note)
- 2 tbsp butter
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil
- 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
- 1/4 cup (25 g) roasted pecans, chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp capers, chopped
- 1 lemon, zest finely grated
- Fleur de sel, to taste (optional)
Instructions
- With the rack in the upper third, preheat the oven to broil.
- In a small pot over medium heat, soften the shallot in the oil until starting to brown slightly. Add the maple syrup and lemon juice. Let the sauce reduce by half or until thick and syrupy, about 5 minutes. Season with salt and pepper. Remove from the heat.
- Add the butter to the pot and stir until the glaze is smooth.
For busy evenings when you still want to take the time to eat well, turn to this spring-inspired recipe. All you need to do is brush the salmon with a maple syrup, lemon and butter sauce, and then bake it on the same sheet pan as the asparagus. Use the cooking time to whip up a gremolata, made with pecans, capers and lemon, making for a bright and flavourful garnish.