Salmon is my favorite fish. Asparagus is one of my favorite vegetables and in the Spring it is THE vegetable on my table. What you see above is a quick cook meal that takes little effort to make and packs a big flavor punch. I like to roast the asparagus with olive oil, kosher salt and freshly ground pepper for about 15 minutes at 375 to 425 degrees Fahrenheit. For the salmon fillets, they are brushed with a Dijon mustard and seasoning mixture — and then roasted or grilled for 12 to 13 minutes at 375 degrees. Mashed potatoes are made with a combination of smashed sweet potatoes and Idaho potatoes, made a tad healthier by using low or skim milk and a bit of light butter. I like Smart Balance Light with Flax Seed Oil. The whole meal takes less than 30 minutes to cook. It's one of my go-to meals, any time of the year. The recipe idea is for 2 people, though you will have plenty of potatoes and asparagus for at least 3 or 4 servings.
- 2 - 6 ounce Salmon Fillets - Frozen is fine - Wegman's has the best frozen salmon fillets at the best price. Trader Joe's are okay, and most fish counters in the supermarket sell decent farm raised salmon fillets.
- 1 &1/2 Tablespoons Dijon Mustard
- 1 Tablespoon Seasoning of choice - I used Penzey's Barbecue 3000, a blend of Smoked Paprika, Salt, Pepper, Sugar, Cumin, Oregano, Thyme and Garlic. Any seasoning blend will work well, watch the salt content though. I was in the mood for smokey, barbecue taste.
- 1 Bunch (about 1 Pound) Asparagus - cleaned and woody stem ends removed
- 1 Tablespoon Olive Oil
- 1 Large Sweet Potato - cleaned & cut into medium chunks
- 1 Medium/Large Idaho/Russet Potato - scrubbed and cut into medium chunks
- Pinch of Salt
- 1 Bay Leaf
- 1/2 Cup Milk - low or skim
- 1 Tablespoon Light Butter
- Salt and Freshly Ground Pepper - to taste
- Preheat oven to 375 degrees Fahrenheit.
- Prepare the asparagus — clean and cut or snap off the bottom stems that is tough and woody. Put the asparagus onto a small sheet tray or baking pan, toss with olive oil to coat well. Set aside.
- Place the salmon fillets onto another sheet tray or baking pan. Season with a mixture of the Dijon Mustard and the 1 tablespoon of your seasoning of choice. Spread/schmear or brush the salmon fillets with the mustard mixture. Set aside.
- Scrub clean the potatoes and cut into medium chunks. Leave the skins on the potatoes if you prefer — as the skins have vitamins and minerals and add fiber to the final dish. Peel if you do not like smashed potatoes with the skins on them. Put the cut potatoes into a 3 or 4 quart sauce pot, cover with cold water and add in the pinch of salt and the bay leaf. Cover the pot and heat over medium-high heat until the water boils. Remove lid, reduce heat to medium and cook until the potatoes are knife tender — about 10 minutes. Drain the potatoes and keep warm.
- While the potatoes are cooking, place the tray of asparagus and tray of salmon fillets into the preheated oven. Cook both for 12 minutes, then shake the asparagus tray to move the spears around and roast evenly. Check on the salmon — it should be nearly cooked through, but still have a bit of pink in the center. Remove salmon and set aside, covering lightly with foil. If the asparagus is not roasted and beginning to crisp and caramelize — roast for another 5 minutes. When done, season the asparagus with salt and freshly ground black pepper.
- Meanwhile, heat the milk until it is warmed, in a microwave for 45 seconds or in a sauce pot just until it almost comes to a simmer but not boiling. Smash the potatoes with a potato masher, large fork or heavy-duty whisk. Pour the warmed milk and butter onto the potatoes and stir to combine. Season to taste with the salt and freshly ground pepper.
- To serve: The asparagus and salmon can be eaten either hot, warm or cold. The potatoes should be served hot. Plate the potatoes, then top with the roasted salmon fillet and spears of asparagus.