Norwegian Style Salmon Fillets with Asparagus
Salmon is a main protein in a Viking's diet. I grew up eating salmon at least once a week at my house. Here in Alaska I eat more halibut and salmon is a bonus treat.
  • 2 each 5-6 oz Salmon Fillets
  • 2 TBSP Butter
  • 2 Sprigs of Tarragon
  • ½ Lemon
  • ½ lb asparagus
  • 1½ TBSP extra virgin olive oil
  • salt
  • fresh cracked pepper
  1. Salmon
  2. Preheat oven to 375°F.
  3. Cut lemon into slices.
  4. Place a 12” square piece of foil on flat surface.
  5. Lightly butter center of foil. (or brush with canola oil)
  6. If you like, heat up your grill and sear your salmon flesh to give it a nice rich addition of flavor. I usually do 30 seconds each side.
  7. Place 1 fillet of salmon in center and season with fresh ground sea salt and ground pepper.
  8. Top salmon with a piece of butter, sprig of tarragon, and slice of lemon.
  9. Bring the foil together on both sides. Fold the remaining sides over to create a nice sealed package. (this is also great on the grill or in the campfire in summer).
  10. Bake foil packages for 12–15 minutes, or to desired temp (I like my salmon moist medium so I cook it about 13 minutes)
  11. Asparagus
  12. Arrange asparagus in single layer in casserole dish. (or layer it on top of a double layered foil for the grill).
  13. Drizzle with olive oil and season with fresh ground sea salt and ground pepper.
  14. Bake asparagus for 10–12 minutes. Finish under broiler for additional 2 minutes if desired.
Serving Suggestion:
Serve with lemon–olive oil crushed boiled potatoes.
Throw a handful of black berries on top of the salmon for an extra bonus treat to really make your brain and belly happy!
Recipe by Cabin Goddess at