summer salmon with roasted asparagus

Hands down, one of my favorite things about this time of year is the abundance of fresh, bright produce and gorgeous seafood. It just doesn’t get any better than that, no?

Happily making my way down the produce and seafood section not too long ago, I couldn’t help but notice lovely stalks of bright green asparagus. This being one of my favorite vegetables, I quickly scooped up a bunch, knowing that half of dinner was already taken care of. Thinking to myself what kind of protein to pair with it, I immediately thought a filet of wild-caught salmon would be absolute perfection. I knew that I had some leftover artichokes and Roma tomatoes at home waiting to be used, so I thought that this would pair well with the salmon as well.

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Not only is this a healthy dinner, bursting with flavor and color, but it comes together in a flash. We start by making a quick dressing of herbs and mustard together, then setting it aside so the flavors can merry together. The salmon gets seasoned well with salt and pepper then placed, skin side down,  onto a lightly sprayed piece of foil. We then build layers of flavor by adding first the tomatoes, then the artichokes, then finally, everything gets drizzled with the marinade. Covered tightly with foil {we’re doing foil packet baked fish, after all!}, everything gets roasted off in the oven.

And, dears, the asparagus couldn’t be any simpler. All we’re doing with these lovelies is tossing generously with salt and pepper, a good drizzle of olive oil, then spreading evenly onto a baking sheet. The end result is a perfectly roasted vegetable, with crispy bits.

A lovely plate for dinner, easy enough to throw together during the week but can be trussed up into a date night at home. Light some candles, pour some wine, and enjoy!

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~~~

Summer Salmon with Roasted Asparagus {original recipe}

Serves: 2, & can easily be doubled

Ingredients for the Salmon 

1 lb. fresh, wild caught salmon

1/2 can artichokes, drained and rinsed well

1 large Roma tomato, sliced thin

1/2 tsp. dried dill

1 tsp. dried thyme

2 tsp. dried basil

1 T. honey

2 T. dijon mustard

1 T. whole grain mustard

few teaspoons of extra virgin olive oil, or chicken stock {used to thin the marinade}

salt & pepper, to taste

 

Ingredients for the Asparagus

1 bunch asparagus, rinsed well and trimmed of any undesirable leaves/stems

salt & pepper, to taste

extra virgin olive oil

 

To Make {both the salmon and asparagus!}

Preheat the oven to 425 degrees.

In a mixing bowl, combine the dill, thyme, basil, honey, both types of mustard, salt and pepper. Whisk well to combine, and then drizzle in the liquid as needed {I ended up using about 2 tsp of stock}. Set aside.

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Line a baking sheet with foil, and drizzle with olive oil. Place the two pieces of salmon, skin side down, on the foil. Season to taste with salt and pepper. Layer each piece with the tomatoes first, then the artichokes, and finally finish with the marinade. Seal tightly and set aside.

Place the asparagus on a piece of foil. Drizzle generously with olive oil, and season well with salt and pepper {sometimes I even like to squeeze a bit of fresh lemon juice on there as well – be careful of seeds if you do!} Toss to coat, then either place that sheet of foil on the same pan as the salmon packet {if large enough} or on a separate sheet.

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Roast both the salmon packets and asparagus in the oven for 15-20 minutes, or until desired done-ness is achieved {I prefer mine slightly on the pinker side, with a velvety texture}. Give the asparagus a turn about halfway through, to ensure even cooking.

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For an even crispier roasted asparagus, place in the oven 5-10 minutes before the salmon goes in, making sure to toss halfway through. 

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