Dinner Recipe 1

(I love my vintage Fostoria water goblets)

This evening I made one of my favorite dinners: Salmon and asparagus. Now, that’s baked salmon and roasted asparagus, mind you. Here’s the recipe in case you’re interested:

Simple Baked Salmon

Ingredients:

A whole salmon fillet (the better the quality the better…obviously)

Sea salt

Black pepper

(A Tbsp. dried dill if you wish)

Extra virgin olive oil

A half a lemon

Directions:

1. Pre-heat your oven to 400 degrees Fahrenheit (or the equivalent). In the meantime, take your salmon and place it in a roasting pan and cover it with an even amount of the extra virgin olive oil. After that, sprinkle (or preferably grind if you have mills) the salt and pepper on the salmon to taste. (Also evenly sprinkle the dill if you wish) Then squeeze the juice of a half of a lemon evenly on the fish as well.

2. Once the oven is heated place the salmon without a lid into the oven and bake it for about 20 to 25 minutes depending on your oven and the size of the salmon. Basically, the inside of the salmon should be sort of a fairly firm, milky-like (not slimy), shade of opaque pink.

3. Turn off your oven (of course) and then let your fish sit for five minutes or so to cool before serving.

Roasted Asparagus

Ingredients:

Sea salt

Black pepper

Garlic powder

Extra virgin olive oil

Whole frozen or fresh asparagus spears

Directions:

1. Use your same 400 degree F. oven to bake the asparagus. Towards the last ten to fifteen minutes (depending on whether it’s fresh or frozen) of your salmon’s time in the oven you’ll add your asparagus.

2. Place the asparagus spears in a roasting pan and cover with the olive oil, (ground) salt, pepper and garlic to taste.

3. Leaving it uncovered, place the asparagus in the oven for ten to fifteen minutes (longer if frozen).

4. Serve with salmon!