Good morning and happy Sunday!
I hope everyone is enjoying March thus far. I know I am! I revisited the goals I set back in January for 2016 and made some adjustments and am SUPER pumped about them! I think it’s healthy to have both short and long term goals that you strive towards throughout the year. I also think it’s healthy to revisit them every few weeks (or months) to see if anything has changed. That goal you made back in January to learn the dance routine to Flashdance might need to be adjusted to taking a dance class. (Look don’t judge me for the desire that’s in my heart.) I’m not saying get rid of something that you want to do. I just think we are constantly changing, and as such we need to revisit our priorities. It doesn’t hurt to go back to your “Get to do” list and rearrange or revise the items on it.
That being said, with the new year, lots of people create resolutions about eating healthier. I can only imagine between kids, one’s spouse, and work that things become hectic and before we know it we are grabbing a meal out here and there. (Sometimes more there than here). Look, I’m all for going out and enjoying a night out with friends and family every once in awhile, however I do prefer cooking at home as that guarantees that I know what I’m putting into my meals. Which is why this week’s recipe is an easy prep, bake and cleanup meal: Salmon and Asparagus bake!
Ingredients needed for this recipe:
1 Lb of Salmon
1 Bundle of Asparagus
4 Sprigs of fresh Dill
1 Tsp minced Garlic
Salt to taste
Old Bay Lemon Herb seasoning to taste
Brown Rice (cooked per package instructions)
First preheat the oven to 400F. Then measure out two 8-12in sections of aluminum foil. You are going to need to do this twice, as this recipe is for two people. After you do that, rinse the asparagus and evenly distribute the spears between the two aluminum sheets. Then cut the salmon into two equal portions and rinse them. It’s okay that the salmon will still have some water on them, that will help steam the salmon bundle in the oven. Season the salmon with some salt and then old bay. Sprinkle a little olive oil on top, then lie two of the dill sprigs on top of the salmon. Next slice the lemon into 6 slices and top each piece of salmon with 3 lemon slices. Add some additional old bay for some added flavor and we’re ready to fold this baby up!
Breakdown of layers:
Foil -> Asparagus-> Salmon-> Salt-> Old Bay-> Olive Oil -> Dill-> Lemon Slices -> Old Bay
Fold the foil over the top of the salmon bundle, lengthwise, and roll over the edges of the foil:
Then roll the sides up so that the salmon bundle looks like the below image:
Place both salmon bundles on a baking sheet and put them in the oven for 25 minutes. While the salmon bundles are baking, this is a perfect time to cook your rice. Just follow the directions on the package. (Don’t you just love when someone tells you what to do… rarr.)
By now the timer should be going off to let you know your salmon is all steamy. (Perhaps it’s slipped into something a little more comfortable.) Be careful when unwrapping each bundle, as there will be some steam and you don’t want to burn yourself. (Damn, there are soooo many innuendos.)
To plate this dish, I start with rice, then use tongs to move the salmon bundle from the aluminum foil to the plate. All you have to do for cleanup is throw out the aluminum foil! (If only it were always that easy to clean up a steamy session…;) )
There you have it! A nutritious and delicious meal that won’t break the bank, or your back for cleanup.
I hope you enjoy this meal. As always, thank you for cooking with me on Stark Naked Cooking. I look forward to seeing you next Sunday for our next recipe!