|Roasted Salmon and Asparagus.|
Clean eating at its best.
|Barcelona was beautiful|
and our meetings were successful
but there is no place like home.
- 1 salmon filet, skin on if possible (4 oz = 5 WW PPV if that matters to you) (I’ve said it a million times – if you are buying fish, buy the very best and freshest fish you can. For me, that means Whole Foods or a local fish monger. Yes, you will pay a bit more. If you are watching your pennies, enjoy a smaller portion, but make it the best. Sermon over.)
- 1 TBS Lemon Juice
- 1 TBS Lemon Zest
- 2 or 3 shakes garlic powder
- 1 tsp or so of dried oregano
- 1 ½ tsp or so of dried thyme
- 1 TBS of fresh parsley, chopped
- 1 tsp maple syrup
- Kosher Salt and Fresh Cracked Pepper
- 6 to 8 stalks of Asparagus, woody end trimmed off
- Cooking Spray
- Heat the oven to 400 degrees
- Line a cooking sheet with aluminum foil and spray it with cooking spray
- Place the fish (skin side down) and the asparagus on the tray – season liberally with salt and pepper and spray lightly with the cooking spray
- Place the tray in the oven and cook for 13 minutes
- While the fish is cooking, mix the rest of the ingredients in a small bowl, stirring well to soften the dried herbs
- When the timer dings @ 13 minutes, remove the fish and asparagus from the oven and top the fish with the herb lemon mixture
- Return the fish and asparagus to the oven and continue cooking another 3 to 5 minutes, depending upon the thickness of the fish – touch it to test for doneness, you want it to just give to a light pressure and not be too soft – but equally important, you don’t want it to be hard. (Nothing is worse than over cooked fish!)
- When the fish is done, place the asparagus on a plate and then gently slide a spatula between the skin and the flesh, laying the fish atop the asparagus to serve.