The news is stocked with salmon controversy. Does it make your skin lustrous? So promises a diet regimen. Is dye added to farm-raised salmon? Yup. Do restaurants and supermarkets pass off farm-raised for wild-caught? That too.
Here’s my promise: supper should always be so uncomplicated and reliable!
The first time I made – assembled might be a better description – this lovely spring combination, it took less than an hour, including, while the oven heated, twenty minutes to wash off garden grime.
Or time enough to toss a salad, sip a glass of cool wine, call your sister to catch up on the week.
The first is an oil mister. Fill the spray bottle with your own oil, then mist fish, vegetables, hot bread and other foods with a bare whisper of oil. The second is the ‘mini food processor’ attachment to an immersion blender. It’s the perfect size and power for small quantities and I reach for it as often as the immersion blender itself. Dill would be a delightful substitute, I think, for fresh thyme and it’s not too late to tuck herbs into pots or sunny spots in the garden. My favorites are chive, rosemary, thyme, mint and bits of dill, basil and tarragon, just enough for summer salad dressings.
ROASTED SALMON & ASPARAGUS
Time to table: 35 minutes
Serves 4
- 1 pound fresh asparagus
- Olive oil
- Salt & pepper
- 1¼ pounds fresh salmon with or without skin
- Olive oil
- Salt & pepper
- Zest & juice (about 2 tablespoons) from 1 lemon
- 2 tablespoons chopped red onion
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 1 tablespoon drained capers
Preheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.
More Salmon Recipes
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