Ingredients:
1 pound asparagus
1 ½ teaspoon salt divided
1 ½ pound salmon fillets
1 ½ teaspoon olive oil
¼ teaspoon black pepper
4 lemon wedges
Basil Vinaigrette:
1 Tablespoon minced fresh basil
1 small garlic clove, minced
1 Tablespoon white vinegar
Salt and pepper to taste
3 Tablespoons extra-virgin olive oil
1 teaspoon minced chives
Directions:
Preheat oven to 400F or preheat grill to medium-high.
Cut tough ends off asparagus, place in pot with 1 teaspoon salt and water to cover. Bring to boil over medium-high heat and boil 10 minutes or until asparagus are fork tender. Plunge into bowl of ice cold water to stop cooking. Drain and set aside on a serving plate.
Brush salmon with olive oil, season with remaining ¼ teaspoon salt and pepper. If roasting, place salmon in a shallow pan and cook 11-13 minutes or until fork inserted near center of fillet shows fish is cooked all the way through. If grilling, grill on well-oiled grate over medium-hot coals 8-10 minutes, 4-5 minutes per side or until cooked through. Remove cooked salmon from heat and peel skin. Break salmon off into bite sized pieces and spoon over asparagus.
Prepare basil vinaigrette and spoon over salmon and serve with lemon wedges.
Makes 4 servings
This recipe was inspired in whole or in part by TLC
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