Roasted Salmon and Asparagus
1 bunch asparagus (roughly 1 pound) - bottoms trimmed evenly
¼ cup extra –virgin olive oil
Kosher salt and freshly ground black pepper
4 skinless salmon fillets (5 to 6 ounces each)
½ medium red onion, sliced into ¼ inch thick half-moons
½ lemon, sliced into ¼ inch thick rounds
½ cup cherry or grape tomatoes
For the gremolata topping:
1 garlic clove-minced
Grated zest of 1 lemon
½ cup packed fresh flat-leaf parsley leaves, roughly chopped
½ cup roasted, salted and shelled pistachios, roughly chopped
Preheat the oven to 350 degrees with the rack in the center position. Line a cooking sheet with foil and spray with PAM
Place asparagus on the pan, drizzle with olive oil and sprinkle with ½ teaspoon of each the salt and pepper. Toss to coat and spread the asparagus in an even layer on the pan.
Place the salmon filets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper, scatter the onion, lemon slices and cherry tomatoes around and on top of the salmon.
Bake until the asparagus is crisp-tender, 20-30 minutes.
While the fish cooks, mix together the lemon zest, garlic, parsley, and pistachios in a small bowl.
When the fish is done, sprinkle the gremolata over the salmon and asparagus before serving warm.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011