One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week and I say no problem.

Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…

Oh, do you have a salmon hater in your midst? My advice is to drown the salmon in luscious Hollandaise. Because everything tastes better with Hollandaise sauce.

Bon Appétit!

Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m here to help…

Because I get asked this question a lot, there are several different types of salmon including:

Coho: Wild caught Alaskan salmon from the Pacific Northwest is increasing in popularity. Nice dark coral color, cooks up healthy and delicious.

Sockeye: North Pacific Sockeye fetches a higher price than other salmon, as they are considered the most flavorful. Sockeye has a stronger flavor and even deeper color than the Coho. *Very low concentration of methylmercury.

Atlantic Salmon: The very popular Atlantic salmon is struggling with habitat loss, over-fishing and other problems. In the United States, wild Atlantic salmon are on the Endangered Species List.

Farm raised:  Atlantic salmon Farm Raised are usually farmed in large-scale, densely stocked netpens that pollute surrounding waters with waste and chemicals. Avoid or eat infrequently until improvements are made.

Ingredients:

• 1 whole side salmon (2 1/2 To 3 lbs.)
• 5-6 tablespoons olive oil, divided
• Salt & Pepper
• 2 pounds Asparagus, tough ends snapped off
• 2 pounds red potatoes, cut in quarters (optional)
• 1/4 cup Dill, chopped, parsley sprigs for garnish (optional)
• 1 lemon cut into wedges for serving.

Serving suggestions:

*If you want to serve salmon with potatoes, start cooking the quartered potatoes at least 10-15 minutes BEFORE the salmon. The same goes with your favorite rice, grilled vegetables or Hollandaise sauce.

Other serving suggestions:

• Grilled corn
• Grilled zucchini
• Caprese Salad
• Hollandaise Sauce

 Instructions:

* Grilled: Light the grill. While the grill is heating, lay the (well oiled) salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Brush or spray the grilling rack with more oil (to keep the salmon from sticking). Place the salmon skin side down on the hot grill; Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn very carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly un-cooked in the center, but don’t worry; it will continue cooking as it sits. Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes or so. Remove the skin before serving        

* Baked: Place the salmon on one side of a large baking sheet; cover both sides of the fish with 2-3 tablespoons of olive oil and lots of salt and pepper. Toss asparagus with another 2 tablespoons of olive oil, salt and pepper; and set aside. Place the salmon (skin side down) on the middle rack of your oven and bake for 15 minutes at 400 degrees. Add the asparagus and bake for an additional 15 minutes.

* Broiled: Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack. Place salmon (skin side down) and asparagus on the upper rack, turn on the broiler, leave the oven door ajar and broil until salmon is just opaque and the edges are golden brown, about 15-20 minutes (depending on the thickness of the fish). The potatoes will need about 30 minutes. If you like asparagus less crisp, add it during the last 5-6 minutes.

Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.

To serve…. Garnish with parsley, dill, and lemon wedges. Arrange potatoes, asparagus and vegetables on the platter with salmon. Serve immediately.

Enjoy!

~Lisa xo