Spring Salmon with Roasted Asparagus
Prep time + cooking time: 35mins.
1lb of Salmon filet (It was kind of a lot-- a little less would have been fine)
1 tsp olive oil
1 clove of garlic, mashed (I use Dorot frozen garlic...makes things really easy)
1/2 teaspoon of dried thyme (use parsley if you have it! If you use fresh I would use 1 tsp)
a few drops of lemon juice (use a lemon squeeze-y if you have one)
salt, to taste
1/2 tsp of dijon mustard, optional
1 lb of Asparagus, cut into 1 inch pieces.
1tsp of olive oil
Start by preheating the oven to 400 degrees. Put your aspargus in a roasting pan, and roast for about 15-20 minutes, or until fork tender (but before it gets burnt!)
Take your salmon and put it on tin foil. Mix the oil, garlic, thyme, lemon juice, salt and mustard in a small bowl. Brush both sides with half of the sauce. Close the foil (like a packet) and place it on grill or grill pan (if you don't have either, then you can bake the salmon as well). Using a grill pan, let the salmon sit for about 10 minutes per side, depending on how thick it is).
Once its cooked, place the salmon over the rice and serve with asparagus. Use the rest of the sauce to put over the salmon to increase the tastiness.
See? I'm not so scary after all :-) |