Poached Salmon With Roasted Asparagus

Free of dairy, peanuts, treenuts, soy, avocado, gluten, and eggs

This meal is for sure one of my favorites. My dad would make this for dinner every now and then, and I definitely took it for-granted while living at home. Once I went to college, I realized how much I miss salmon and the staple meals that only he can recreate (even though they come out slightly different each time).

This salmon recipe is surprisingly easy, even though it tastes and looks like it involves a lot of preparation. I made this for dinner tonight, knowing that I had a busy week ahead of me, and couldn’t spend my whole Saturday prepping veggies!

This can be the perfect meal for dinner this week (especially because asparagus is on sale on the Whole Foods prime app) or something fancy to plan for Valentines Day coming up this Friday!

Alright, alright, alright, here are the deets:

Ingredients:

1 lb of Atlantic Salmon Fillet (take skin off)
1 bunch of Scallions
1 bunch of Asparagus
Baslamic Vinegar
Red Wine Vinegar
Olive Oil
1 clove of Garlic
Salt
Pepper
Dried Basil

Directions:

Preheat the oven to 400 degrees F
Rinse and cut the ends off of the asparagus, and then lay them flat on a cookie sheet.
Smash and mince the garlic. Mix together balsamic vinegar, olive oil, the minced garlic, salt and pepper (enough to coat the asparagus with).
Pour over asparagus and cook in oven for 30 minutes. Stir every 10-15 minutes.

While the asparagus is in the oven…

Cut the scallions in thirds, diagonally.
Put a skillet with a lid over medium-high heat, and pour in red wine vinegar and olive oil (enough to coat the bottom of pan).
Add the scallions to the skillet.
Remove the skin from the salmon fillet, and place skin-side-down on top of the scallions.
Cover with lid, and cook for 15 minutes (or until salmon is fully cooked).

Tips:

Check if the salmon is fully cooked by cutting a piece in half and looking at the middle. If it is cooked, the inside should be a light-pink color.
Smash the garlic about 10 minutes before you add it to the balsamic vinegar mixture. This allows the garlic to breathe and brings out its micronutrients, which allows you to get more health benefits from adding it your meal.
Let the asparagus sit in the balsamic vinegar mixture 15-20 minutes before roasting them so that they soak up even more flavor.
If you have a convection oven, use the convection setting for roasting the asparagus to get them more crisp. However, check on them more frequently if you do this because they will cook faster.

I added broccoli to my meal tonight for more veggies and a fuller meal! Another great addition to salmon is some French Lentils seasoned with salt, pepper, and lime.

Enjoy!