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SECRETS SERVED: Asparagus Stuffed Salmon with Lemon Cream Sauce

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Leading up to Easter, fish is a popular Friday night dish. Try out this salmon dish stuffed with the spring vegetable, asparagus, and a lemon fresh cream sauce from Bach Catering.


  • One serving of salmon
  • 7 to 10 asparagus spears, steamed
  • quarter cup diced red onions
  • quarter cup white wine
  • quarter cup heavy cream
  • 1 cup butter
  • 2 lemons
  • salt and pepper

For the Salmon:

  • Slice a small pocket in a piece of salmon.
  • Take 5 to 7 steamed asparagus spears and slide them through the pocket in salmon.
  • Sprinkle with kosher salt and pepper.
  • Bake salmon for approximately 20 minutes at 350 degrees.

For Sauce:

  • Saute a quarter cup of diced red onions in butter.
  • Sprinkle a pinch of salt.
  • Once tender, add a quarter cup of white wine and squeeze in the juice of two lemons.
  • Add a quarter cup of heavy cream. Let reduce.
  • Once reduced, slowly add in about a cup of butter, piece by piece until it melts.
  • Strain the onions out of the cream sauce.

Pour cream sauce over baked lemon.

For more information on Bach Catering, visit their website here.