Awsome herbed salmon and oven roasted asparagus made easy - and fast!

Ok, salmon...... definately NOT my favorite fish.  I have broiled it, poached it, grilled it, sauteed it - even eaten it raw ( Ok, I actually LIKE it as sushi... go figure.), but for the most part..... pass.  Unfortunately, Lynne LOVES salmon..... so we eat it about once a week or so.  Alas, I have found a way to cook it that really tastes great, and is super easy and fast.  This is a super simple recipe - most of it in cooked in one dish - and totally company quality ( meaning I would serve this for dinner guests) !

Start with about 1/2 lb of salmon (for 2 servings), 1/2 a bag of fozen asparagus ( Stop and Shop Nature's Promise is awsome) - or better yet, a 3" bundle of fresh asparagus, a 9x12 baking dish ( or bigger if possible), and some olive oil. ( First, pre heat the oven to 400 degrees.)  Brush the bottom of the dish with the olive oil, and place the salmon in the middle.  Add asparagus around the fish, and brush both the asparagus and fish with olive oil. Sprinkle garlic powder over both fish and veggies lightly.  Twist fresh sea salt and pepper over both as well.  Now for the good part - lightly sprinkle ( about a tsp ) a coating of : Dill, Basil, Oregano, Cilantro, Thyme, Paprika, and Old Bay seasoning over the fish - sprinkle each seasoning lightly, almost like a new fallen cover of snow -  but cover the fish well - there should be no fish visable when finished.  ( I also add a VERY light sprinkling of Cayenne - just because I like a little spice in almost everything! These are all spices you should have in your kitchen - I use most almost every day)

Place the baking dish in the oven at 400 degrees for 15- 18 minutes.  I usually serve rice pilaf with this meal - follow the instructions on the package - usually takes about 15 minutes as well.  I start the rice when I put the fish in.  Fish is done when it flakes easily with a fork - asparagus should be bright green, and slightly crispy.  Serve with a nice Pinot Noir, or Sauvingon Blanc ( generally a good wine with spicy foods - although this isn't a spicy dish,  it does have strong flavors) - and you have a totally awsome, healthy meal!

I HIGHLY recommend this dish for salmon lovers - and those on the fence.  It is SUPER easy, and very good!

Ingredient list:

1/2 lb salmon
2 tbs olive oil
1/2 tsp garlic powder
3 twists fresh sea salt and fresh ground pepper
1 tsp of: Dill, Basil, Oregano, Cilantro, Thyme, Paprika, and Old Bay - 1/8 tsp cayenne
3" bundle frozen or fresh asparagus
Rice Pilaf from package


Bon Appetit!

Comments

Post a Comment

Popular posts from this blog

Crispy Chicken Thighs, with Schmaltzy Viaigrette

Image
I made this about a week or so ago - its a Cooking Light recipe - which almost always are excellent.  With this dish, you get all the richness of a roasted chicken, but it uses bone in thighs, instead of a whole bird.  The recipe uses the chicken fat from the cooked thighs ( the "Schmaltz" ) for a really nice, bright vinaigrette sauce over the finished thighs.  I used my cast iron saute pan for even heating, but if you use a steel pan, watch the heat so you don't scorch the fat.  Here is the recipe - this is a GREAT Fall, comfort food meal, that truly does serve 4 at about 420 calories per serving. ( 23g of fat, because of the thighs though) Ingredients: 1/3 cup EVOO, divided 3/4 tsp kosher salt 1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces 4 (6oz) skin on, bone in thighs 1/2 tsp fresh ground pepper, divided 2 cups Brussels Sprouts, cut in half 1 1/2 cup rough chopped carrots 3 tbs finely chopped shallots 4 tbs apple cider vinegar 1 tbs light brown sugar
Read more

Poached Coconut Curry Mahi Mahi with Mango Pineapple Salsa and Coconut Rice

Image
Made this last night - super simple, and really tasty.  The salsa was a little sweet, a little spicy - and a fantastic compliment to the fish.  The fish is simply poached in a foil pouch on the grill, in coconut milk, with a little red curry paste in it, and a few extra pieces of fruit in there.  I just bought the pre peeled fruit in the produce section of my market. The coconut rice simply replaces half the water with coconut milk - perfect with Jasmine rice. Ingredients: 1 can coconut milk, stirred, and divided in half. 4 small Mahi Mahi fillets 2 cups mango chunks 2 cups pineapple chunks 1/2 sweet red pepper, diced 1/2 small onion, diced 2 tbs olive oil 1 tbs brown sugar 3 tbs white wine 1/4 tsp red pepper flakes ( to taste) 1 tsp red curry paste 1tsp fish sauce 1/4 cup sliced green onions, divided. Directions: For the fish: Lay two pieces of foil, about 18" long on the counter.  Lay fish fillets in center, season with salt and pepper.  Fold edges of the foil op to make a "
Read more

A new tack - restaurant reviews!

Image
The Carrot Tree, Yorktown, Va Ok, thought I would add a new wrinkle to the blog - reviews of restaurants Lynne and I have been to.  We have been down in Virginia Beach for the last day or two on business, and decided to head up to Williamsburg.  After a couple of hours of dragging our poor Cocker Spaniel around, we decided to head down the Colonial Parkway to Yorktown... always a favorite drive.  It was about 2 in the afternoon, and we were starving, so we accessed the miracle of "smart" phones, to find a sandwich shop -  since we were pretty sure we wouldn't be able to eat anywhere with the dog.  Came up with the Carrot Tree , on Main Street for what looked like some pretty good sandwiches... and some great reviews. Yorktown is a pretty sparse place... Main Street is about 8 buildings, spaced out... but it is very cool - very authentic Colonial.  We found the Carrot Tree at the end of a closed off street ( to motor traffic ), so we parked, and walked over there.  Leaving
Read more