This salmon tastes way fancier than the effort suggests. Orange, dill, and a glossy sauce do most of the heavy lifting.
I made this on a night when I wanted dinner to feel special without trying that hard. Thankfully, salmon understood the assignment.
The asparagus, tomatoes, almonds, and Manchego keep things fresh and crunchy. Basically, it’s the side dish showing off a little.
Sunshine Salmon and Asparagus-Almond Salad
EQUIPMENT (PAID LINKS)
- Large skillet with lid
- Cheese grater
- Serving plates
Ingredients
- ½ cup sweet white wine
- 2 cups orange juice
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh dill
- 6 orange slices
- 4 salmon fillets about 6 ounces each
- 2 teaspoons garlic and herb seasoning
- ½ teaspoon black pepper divided
- ¼ cup orange marmalade
- 2 tablespoons Country Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 pound fresh asparagus
- 1 cup grape tomatoes halved
- 2 tablespoons seasoned rice vinegar
- ⅓ cup smoked almonds roughly chopped
- ½ cup shredded deli Manchego cheese
Instructions
- Prepare Poaching Liquid: Add the sweet white wine, orange juice, garlic, fresh dill, and orange slices to a large skillet. Place over medium-high heat, cover, and bring to a gentle simmer, about 3 to 4 minutes.
- Season Salmon: Sprinkle the salmon fillets evenly with the garlic and herb seasoning and ¼ teaspoon of the black pepper.
- Poach Salmon: Place the seasoned salmon fillets in the simmering citrus liquid. Reduce the heat to medium-low, cover, and gently cook for about 7 to 9 minutes, or until the salmon is opaque and flakes easily with a fork. Transfer the salmon to a plate and keep warm.
- Reduce Poaching Liquid: Leave the citrus poaching liquid in the skillet. Increase the heat to medium and simmer uncovered for about 2 to 3 minutes to begin reducing the liquid.
- Make Orange-Mustard Sauce: Stir the orange marmalade and Country Dijon mustard into the reduced poaching liquid. Continue simmering for about 2 to 3 minutes, stirring occasionally, until the sauce is slightly thickened.
- Finish Sauce: Add the unsalted butter and stir until completely melted and the sauce is smooth and glossy. Reduce the heat to low and keep the sauce warm.
- Prepare Asparagus: Trim the tough ends from the asparagus and cut the stalks into roughly 1-inch pieces.
- Sauté Asparagus: Heat the canola oil in a large skillet over medium-high heat. Add the asparagus and cook for about 3 to 4 minutes, stirring frequently, until bright green and crisp-tender.
- Add Tomatoes: Add the halved grape tomatoes to the asparagus. Cook for about 1 minute, tossing gently, until the tomatoes are warmed but still hold their shape.
- Season Salad: Pour the seasoned rice vinegar over the vegetables and sprinkle with the remaining ¼ teaspoon black pepper. Toss well and cook for about 1 minute.
- Add Almonds: Add the chopped smoked almonds and toss until evenly distributed throughout the asparagus mixture.
- Add Manchego: Sprinkle the shredded Manchego cheese over the warm salad. Toss gently just until combined and slightly softened from the heat.
- Plate and Serve: Divide the asparagus-almond salad among four plates and place one salmon fillet on each serving. Spoon the warm orange-mustard sauce over the salmon and serve immediately.
Video Recipe
Sunshine Salmon and Asparagus-Almond Salad: Little Tricks That Save Dinner
I’ve made versions of this enough times to know where shortcuts actually work. Because nobody gets a medal for making Tuesday dinner harder than necessary.
Don’t Overcook the Salmon
Salmon goes from tender to suspiciously dry faster than anyone wants to admit. Pull it as soon as it flakes easily and still looks juicy in the center. I’d rather check it a minute early than spend dinner chewing through seafood jerky.
Use Whatever Sweet White Wine You Already Have
You do not need a fancy bottle here. Riesling, Moscato, or another sweet white wine works nicely, and if wine isn’t happening, a little extra orange juice can fill the gap. This is dinner, not a vineyard audition.
Fresh Orange Juice Is Great, but Store-Bought Is Fine
Freshly squeezed orange juice gives the sauce a brighter flavor, but good refrigerated orange juice absolutely works. I’ve used both and nobody at my table has ever launched an investigation. Use the shortcut when you need the shortcut.
Dijon Can Step In
If Country Dijon isn’t hanging around your fridge, regular Dijon mustard works perfectly well. Whole-grain mustard is another good option if you like a little texture. The mustard police have yet to show up at my house.
Swap the Manchego Without Drama
Manchego adds a salty, nutty bite, but Parmesan, Pecorino Romano, or even a mild aged cheddar can work in a pinch. Just choose something flavorful enough to stand up to the citrus. This is one of those recipes where the cheese drawer gets a vote.
Almonds Are Flexible Too
Smoked almonds bring great flavor, but roasted almonds are completely fine if that’s what you have. Pecans or walnuts also work when the pantry situation gets creative. I’ve learned that “use what’s open” is often a very respectable cooking technique.
Keep the Asparagus Crisp
Don’t cook the asparagus into submission. You want it bright green with a little bite, especially since the tomatoes and cheese soften everything else. Crunch is doing important work here, so let it keep its job.
Prep the Vegetables Ahead
Trim and chop the asparagus and halve the tomatoes earlier in the day if dinner hour tends to turn into chaos. Store them separately in the refrigerator until you’re ready to cook. Future you will feel wildly organized for about five minutes.
Make the Sauce Work for You
If the orange sauce seems too thin, let it simmer another minute or two before adding the butter. If it gets too thick, loosen it with a splash of orange juice. Sauces are surprisingly forgiving when you stop treating them like chemistry finals.
Keep Leftovers Separate
Store the salmon, salad, and sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently and warm the sauce separately so the fish doesn’t dry out. Microwaving everything into one steaming pile is technically possible, but we can do better.
Turn Leftovers Into Lunch
Cold leftover salmon is great over greens, tucked into a grain bowl, or flaked into the leftover asparagus salad. Add a little extra orange juice or vinegar to wake everything back up. It’s basically meal prep without admitting you meal-prepped.
