Baked Salmon with Asparagus & Basmati Rice

Baked Salmon

Preheat the oven to 450 degrees F.

Heat a dry oven-proof sauté pan over high heat for 4 minutes.

Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper.

When the pan is very hot, place the salmon fillets seasoning-sides down in the sauté pan and cook over medium heat without moving them for 2 minutes, until very browned.

Turn the fillets and place the pan in the oven for 7 to 15 minutes, depending on thickness, until the salmon is cooked medium.

Asparagus

• 4 paper towels
• 1/4 cup water
• 1 bunch fresh asparagus, 1 to 1 ½ inches cut off the bottom
• Olive oil
• 1 tbsp butter (or Earth Balance if you don’t eat dairy)
• Salt & Pepper

Pour the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, 3 minutes.

Meanwhile, heat the butter in a sauté’ pan. Remove the asparagus from the microwave using tongs and carefully unwrap. Add the asparagus to the heated butter, drizzle with olive oil, season with salt & pepper, and sauté for another 3-5 minutes.

Basmati Rice

Follow instructions on package.