Simply Delicious Salmon + Asparagus

Hey Cats!

The past couple of weeks have been super busy. Between school, meetings, Aggie football, and other weekend shenanigans, I’ve been neglecting Sweet Cats! a bit…sorry! I have so many ideas, but so little time to blog!

One of the things that has been eating my time is cooking dinner. Don’t get me wrong, I love cooking for myself, but it can definitely be a challenge to not only come up with meals for just one person, but to also come up with recipes using what I have on hand! One of my current favorite meals is salmon. I recently came across a package of frozen salmon with 4 pieces for $10- a steal when it comes to salmon! I snatched it up, excited to see how many different recipes I could try.

Tonight, I made a very simple recipe from my culinary hero, Ree Drummond the Pioneer Woman. You can find her recipe here, but I altered it a bit, so I’ll go ahead and share what I did.

You will need:

-1 serving of salmon (about 4 oz), thawed

-2 tbsp olive oil

-sea salt

-ground pepper

-dill weed

Here’s what you do:

First, brush 1 tbsp of olive oil onto one side of the salmon. Sprinkle liberally with salt, black pepper, and dill weed.

-Flip it over and repeat on the other side

-Place the pan in a cold oven, and then turn to 400 degrees.

-Cook for 25 minutes, or until salmon is flaky and opaque.

That’s it! It doesn’t get any more simple than that, ladies and gents. I really like this, because it is so simple. The salt and pepper give it a bit of flavor without overpowering the salmon itself, and the dill adds a little variety. SO. GOOD.

photo (50)

I paired mine with rice and blanched asparagus. This has become my new go-to meal, and it makes me feel like I’m really healthy when I eat this. I didn’t really like asparagus, until I tried it blanched- I tried doing a cleanse where you ate salmon and blanched asparagus once, and that’s when I discovered this lovely combination (without the rice, obviously). And no, I did not finish the cleanse. I lasted about 16 hours and then I was dramatically hungry. Anyways, here’s how you blanch asparagus:

You will need:

-Fresh asparagus spears, ends snapped off

-Water

Here’s what you do:

-Bring a giant pot of water to a boil. It doesn’t matter how much, as long as all your spears will fit inside and be completely submerged.

-Once boiling, drop in your asparagus and let boil for 2-3 minutes.

-Remove asparagus from boiling water and immediately transfer to a bowl filled with ice water. This will cool the asparagus while preserving its bright green color.

I serve mine with a “dipping sauce” of Greek yogurt mixed with brown mustard, and I eat it with my fingers. Julia Child says this is perfectly acceptable.

So there you have it- a very simple and very healthy weeknight meal!

That’s all for meow!

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2 thoughts on “Simply Delicious Salmon + Asparagus

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