It's time for another creation from my kitchen- and this time, I went rustic. This recipe can be done with green beans instead of asparagus, or even roasted Brussels sprouts. I personally love asparagus and my veggies, so I loaded up on them with this simple yet beautiful dinner. After preheating your oven to 350, here's what you need:
- 4-6 portions of fish (think salmon, trout, or arctic char)
- 1-2 pounds (bundles) of asparagus
- Salt and Pepper (or seasoning I mention below)
- 1 orange, grapefruit, or lemon
- 1/2 -1 c. cherry tomatoes
- 1 red onion
- olive oil
For the topping:
- 1 clove (or 1 T) minced garlic
- 1/2 c. chopped parsley
- 1/2 c. shelled pistachios
- zest from your lemon or citrus fruit
First thing I like to do is wash everything- produce, meat, etc. with my EatCleaner fruit and veggie wash. I also have the poultry and seafood wash. I started using this about 2 months ago when I did a review on my YouTube channel. I was so impressed with the results, I keep it in my kitchen now. :)
After you've washed your asparagus, as well as your other produce and protein, you can portion your salmon (I find 4-6 ounce slices to be best- that way if you're on the 21 Day Fix Eating plan you already know that's one red container).
Next, place your asparagus on a nonstick baking sheet, or line it with parchment paper like I did.
You want to drizzle it lightly with olive oil-- but if you tend to be heavy handed, use a measuring cup and no more than 1/4 cup.
Season your asparagus with sea salt or kosher salt and fresh cracked pepper. I skipped the salt completely and used the Kirkland brand salt-free all purpose or gain seasoning I introduced on my Driven Fitness Facebook Page a couple days ago. Stir it all together and spread it out into an even layer for cooking.
The next steps don't get much simpler: place your salmon on top of the asparagus, evenly spaced. You can add additional seasoning of you like-- I chose to use a little more of the no salt seasoning I used on the asparagus.
Next, you are going to layer your toppings. I sliced up an orange (I actually prefer a lemon but I was out), as well as a red onion. Cut them in half and then 1/4 inch thick rings and sprinkle around artfully. :)
Add your cherry tomatoes (I went with a full cup since I am making 6 portions- you may use a 1/2 a cup if you like).
Place them in your oven at the preheated 350 degrees and set your timer for 30 minutes, then check them. I ended up leaving my 6 portions in for closer to 40 minutes. Prepare for your house to smell heavenly!
While the salmon is cooking, you can work on your gremolata. A gremolata is a mixture of lemon zest, fresh chopped parsley, and minced garlic. It is often used as an accompaniment to fish in Italian cooking. I sounded this up a little with a 1/2 cup of shelled roasted pistachios. It adds a little unexpected pizzazz and crunch.
Simply place the ingredients in a bowl...
And mix! I mix with a fork so I can press down on the nuts a bit, also blending the flavors together better. It should look something like this when you're done:
When your salmon appears cooked through (you can check that it flakes apart easily and has a little bubbly foam on top-- but don't over do it or it can dry out), pull it from the oven to rest. I recommend about 2 minutes before it appears "perfectly done," as it will cook a little more while it rests.
You are ready to serve this colorful, gorgeous, rustic dish to your friends and family.
I took an extra portion with me to work, counting it as two Reds and two greens on my 21 Day Fix Meal Plan. If you'd like to learn more about the 21 Day Fix or joining one of my fitness and accountability groups for personal coaching, recipes like these, and more, please email me here. I'd love to help you.
Questions? Did you enjoy this dish? Post those comments below! Subscribe to my blog to be notified when I post new recipes and articles. Please Pin, +1, or share this with a friend! And as always, live healthy, live happy. Love, Amanda
Star Diamond Coach Amanda Noddings
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