I’ll start by saying that I’m no Nigella. However, there’s something about being in your 30s that makes you feel that you should be able to cook. I definitely can’t. However, I love knowing what’s going into my meal and there is something satisfying about other people liking your food. Apparently people do. That’s what they tell me. I don’t pay them, yet.
Tonight I made a really simple dish that took less than an hour to make but was absolutely delicious. Consisting of lemon salmon, roasted asparagus and garlic parmesan potatoes to die for, the plates were licked clean. Not literally, that would be gross. I thought that I’d share the recipe below…
LEMON SALMON (cooking time: 20 mins)
- 2 salmon filets, thawed
- 1 whole lemon
- 4 slices of butter (I probably used about a tablespoon per filet, but you can use more or less)
- 4 cloves garlic, minced and crushed
- salt and freshly ground pepper
Ingredients for dill sauce:
- 1 cup sour cream
- 3/4 cup mayonnaise
- juice of 1 lemon
- bunch of fresh dill
- 2 tablespoons of finely chopped white onion
- salt and freshly ground pepper
- Preheat oven to 325 degrees F.
- Lay out two pieces of heavy duty foil (About 12-18 inches long)
- Slice lemon into thin rounds. (Optional: Save the ends for zesting!)
- Lay six lemon slices into the middle of each piece of foil. (You’ll have two rows of three. You’ll want to overlap them a bit so it will be roughly the size of your salmon filet.)
- Lay your salmon filets on top of each bed of lemon slices.
- Divide the minced garlic evenly and sprinkle it over each filet.
- Place two slices of butter onto each filet, then sprinkle with salt and pepper.
- If you saved your lemon ends, zest them over the salmon.
- Wrap foil tightly around salmon by taking to opposite ends of the foil and bringing them together over the salmon. Fold the edges down a few times, creating a seal. Take the two remaining ends, twist them, and bend them upward.
- Place salmon packets on a baking sheet and bake for 18-20 minutes
Directions for dill sauce:
- Mix together the sour cream and mayonnaise
- Slowly add the lemon juice until it reaches a smooth consistency
- Add the chopped onion and finely slice the dill before adding to the mixture
- Season to taste
- Chill for at least an hour
BAKED ASPARAGUS (cooking time: 20 mins)
- 1 bundle/bunch of asparagus
- 1 lemon
- handful of rosemary sprigs
- 2-tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 400°F.
- Thinly slice half of lemon.
- Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.
- Toss all with olive oil, as well as salt and pepper.
- Squeeze juice from remaining half of lemon.
- Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
- Serve warm.
GARLIC PARMESAN POTATOES (cooking time: 40 mins)
- Preheat oven to 425 degrees F. Grease a large baking sheet.
- Place the potatoes on the baking sheet and drizzle with 2 tablespoons of the oil. Use your hands to toss and coat the potatoes. Spread out across the baking sheet and sprinkle generously with salt and pepper.
- Bake 25 minutes. Remove from oven and drizzle the remaining tablespoon of oil over them. Sprinkle the parmesan, garlic and rosemary over top and toss gently. Spread them out so they’re not too crowded.
- Bake about 15 minutes longer or until potatoes are tender and browned. Serve immediately.
I’d love to hear how you get on. I really hope that you love it.