I make salmon in my house at least once a week. There’s something about this naturally buttery fish that I just can’t live without. I know some of you don’t always feel the same, but this recipe is simple, clean and fantastic. Salt and pepper, just two basic ingredients that most everyone has in their home, can turn ordinary salmon into something so tasty, you won’t be able to stop eating it. I have friends who I am still highly encouraging to eat more fish, and if you’re one of them, you definitely need to grab some salmon, and make this recipe.
My grandson is always my test eater in the family and if he’ll eat it, then it passes the test of recipes to post on my blog. Most kids want chicken for dinner, including him, but when I prepare a meal like this one, he does seem to enjoy it just as much as others. I think keeping it simple makes a huge difference and using fresh lemon, herbs, and spices makes it delicious, not complicated.
Salmon in the wintertime can sometimes be a bit of a challenge to find in some areas of the country, but there’s always frozen varieties that taste pretty great that you can use. Sockeye or Coho are two varieties of salmon that I often see in the frozen section, but if you can find some farmed fresh salmon from a good source, I highly recommend it. The thickness of salmon lends itself to a juicier piece of fish, so if the fish is on the thin side, be aware of cutting down cooking time, so it doesn’t dry out.
Roasted asparagus with lemon and a dusting of Parmesan is the perfect side dish to this salt and pepper fish dish. I also served a little steamed rice on the side because I think fish and rice go so nicely together. It’s a delightful meal to start the week.
3-4 filets of salmon, about 6 ounces each
1 teaspoon grated ginger, or 1/4 teaspoon dry ground ginger
1 teaspoon freshly ground black pepper + more for cooking
1/2 teaspoon salt + more for cooking
1/4 cup olive oil + more for cooking
1 bunch asparagus, about 1/2 pound
1 lemon, sliced
1/4 cup Parmesan cheese, grated
2 scallions, sliced – optional
steamed rice, optional
- In a large bowl, whisk together ginger, black pepper, salt and olive oil. Remove fish from any packaging and pat dry. Place in bowl, coating both sides with marinade. Cover with plastic and refrigerate at least 30 minutes, up to 2 hours.
- Preheat oven to 400 degrees. Trim asparagus ends and place on an oiled sheet pan. Sprinkle with salt and pepper. Place half lemon slices over asparagus on sheet pan. Place asparagus in oven to roast for 12 minutes.
- In a sauté pan over medium heat, add 1 teaspoon olive oil, plus drain marinade from bowl into pan. After 2 minutes add salmon, face down into pan. Cook for 4 minutes. Turn heat to low, flip and cook skin side down for 5-8 minutes, depending upon thickness of fish.
- Remove asparagus from oven and dust with Parmesan cheese. Place salmon, rice and asparagus on plates. Top with remaining lemon slices and scallions, if desired. Enjoy!