This weekends trip to the grocery store was a very simple and plain one. Nothing special in my shopping cart, but I did get very lucky when I walked into the fish section and the fish monger was just placing fresh salmon filets on ice! I LOVE salmon. Whether it be sushi, sashimi, broiled, baked, whatever I love salmon and I love crispy salmon skin even more. I was craving a quick and easy dinner and I didn't want to put a lot of effort into it. You know one of those meals thats soo good but took less than 30 minutes to make? Yes, roasted salmon and asparagus is that exact meal. Delicious, quick, easy and everything goes in the oven! So good, I had it again the next day!
ROASTED SALMON + ASPARAGUS
1 side of fresh raw salmon, patted dry
1 bunch fresh asparagus, rinsed and tough ends removed
3 garlic cloves, peeled and sliced
2T. water or stock
canola oil (optional)
salt + black pepper + garlic powder
Heat your oven to 450 degrees. Pat salmon dry on both sides and season generously with salt, pepper, and garlic powder. In a large oven friendly skillet, heat roughly 2T. of canola oil over high heat. Place salmon in skillet, skin side down, pressing down on the salmon filet firmly for about 5 seconds, to allow the skin to get crispy and not bubble up or separate from the salmon. When skin is crispy, turn salmon over and place skillet in the oven. In another oven friendly skillet, melt desired amount of butter and olive oil together. Place cleaned and trimmed asparagus in the pan, tossing and coating with the butter. Season asparagus heavily with salt, pepper, and garlic powder and toss to coat. Add sliced garlic on top of asparagus and 2T. of water or stock to the skillet and place in the oven, along with the salmon. Roast salmon to your desired internal temperature, remove from oven and allow to rest for 3 minutes before slicing. Turn the oven to broil (if you have this feature. If not turn oven to highest temp) and roast asparagus just until they turn slightly golden brown. Place salmon on a large plate along with asparagus and Eat Fab!