Super Simple Salmon Supper

People that know me know that I am loud.  I am pretty much always loud.  But what some people may not know is that depending on the day or my mood my speech has several different ways of connoting itself.

If I have been talking (or tawking) to my Mom, my sister or my bro-in-law my accent goes very Jersey.   It is a pure Exit 10,  South Edison, yo bro, are you effin’ kiddin’ me, full blown Danny Devito, I can’t talk without my hands, accent.

If I have been hanging out with my more Minnesotan friends the “Oh ya’s” come out of my mouth pretty easily.  In fact one time I was talking (or tawking) to my Mom and after repeatedly interjecting the conversation with the elongated “Oh no’s” and “Oh yah’s” my mother went silent.  First off, this never happens so you could imagine my concern.  After taking a brief moment to make sure that she wasn’t choking on a danish or she dropped her phone in the toilet I waited for her to speak.  My Mom sat there taking it all in.  She had a response to my newly found Minnesotan twang: “What the hell happened to you.”  Nothing Ma, just another way of tawking.

Lastly when I was growing up I had a lisp.  And every now and then when I am tired the lisp comes out.

Which brings me to my Super Simple Salmon Supper.

I love this dish.  First off because it is fun to say.  Second because it helps me work on my lisp.  And third because when I am tired and hungry I know this is easy to whip up and clean up.

I’ve written before about the benefits of eating salmon but let’s talk about the side this time.

Asparagus is loaded with nutrients.  It is a good source of fiber, folate, vitamins A, C, E and K.

Asparagus along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.  This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.

One more benefit of asparagus is that it is a natural diuretic.  Not only does this help with water retention by releases excess fluids but also helps to rid the body of excess salts. This is especially beneficial for people who suffer from edema and those who have high blood pressure or other heart-related diseases.

I make this dish with a Red Onion Relish that is completely optional if you don’t have the time or if you simply don’t want to put in the effort or if you thinks onions taste like glass cleaner.

Really this dish is and should be all about the simplicity.

And if you are me after a long day then it is truly my Thuper Thimple Thalmon Thupper.

Super Simple Salmon Supper

Serves 2

  • 2 – 8oz. Salmon Filets – Preferably Wild Caught
  • 1lb Fresh Asparagus – Ends cut off
  • Fresh lemon, salt and pepper to taste

Red Onion Relish

  • 1/4 Red Onion Diced
  • 1/2 Lemon Juiced
  • Drizzle of Olive Oil
  • 2 Tablespoons of Capers
  • Sprinkle of Fresh or Dried Thyme

For the Salmon

Preheat the oven to 400 degrees.

Line a large baking sheet with tin foil.

Put asparagus stalks on one side then drizzle and toss with a light amount of olive oil.  Pop in the oven for 5 – 7 minutes.

Toss asparagus and add salmon, skin side down to opposite side of sheet.

Squeeze some lemon juice and sprinkle with salt and pepper.

Pop back in oven for 10-15 minutes depending on the thickness of your salmon and how you like the flesh done.

Using a spatula get between the salmon flesh and skin to remove.  The skin should be left behind on the tine foil.

Place salmon and asparagus on a plate and drizzle with additional lemon juice or onion relish.

For the Relish

While the asparagus and salmon are cooking toss the diced red onion, capers , lemon juice, olive oil and thyme in a bowl.

Season to taste with pepper.  I generally lay off the salt on this as the capers can be briny.

One last note.  This dish is better made ahead.  The onion mellows out a bit more.

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