I recently saw a herb baked salmon entrée on a restaurant menu and was curious about ordering it but opted for another item instead. Even though I loved what I ordered, I still found myself thinking about the salmon. So I decided to curb my curiosity and make it at home.

I usually prefer grilled salmon as my go-to method of preparation, however, after having made this dish I now have a close second favorite. The salmon was tender and flaky, and the mayonnaise and fresh herbs ended up tasting like a creamy, fresh, brighter version of a tartar sauce. Paired with the crisp acidity of the pickled asparagus was like eating a fresh crunchy salad and vegetable all in one.

Ingredients:

For the Salmon:
2 pounds fresh salmon fillet
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 cup minced green onion
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped thyme
1/4 cup chopped dill
1/4 cup finely minced red bell pepper
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
Juice of one lemon

For the Pickled Asparagus:
1 pound fresh asparagus
1 cup olive oil
2/3 cup red wine vinegar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions:

For the Pickled Asparagus:
1) Combine the olive oil, vinegar, salt and pepper in a small bowl.

2) Trim the asparagus and blanch it in boiling water for 30 seconds. Remove the asparagus from the boiling water and immediately plunge it into an ice bath to stop the cooking.

3) Place the asparagus in a shallow non-reactive dish and pour the marinade on top. Cover the dish and chill in the refrigerator for a minimum of 2 hours.

For the Salmon:
1) Preheat the oven to 350 degrees and place the salmon on a baking pan sprayed with cooking spray.

2) Combine the mayonnaise through the lemon juice in a bowl and spread the mixture evenly over the salmon.

3) Place the salmon in the oven and bake for 20 to 25 minutes until the fish flakes easily with a fork.