 Lemon Baked Salmon
Heart-healthy and packed with omega-3s, this flavourful dish whips up in a flash.
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- Preheat oven to 375 F.
- Bring a large pot of well-salted water to a boil.
- Place six 5-ounce salmon filets on a parchment-lined baking sheet.
- Drizzle each filet with teaspoon lemon olive oil (see TIPS). Season with salt and pepper.
- Mix together 2 tablespoons each of chopped, fresh tarragon, fresh marjoram, fresh thyme and grated lemon zest. Divide and sprinkle the herb mixture over the filets.
- In the boiling water, blanch 12 asparagus spears for 2 minutes. Save the boiling water to cook your pasta.
- Cut asparagus into 1-inch pieces.
- Cook one 500-g box of acini di pepe (see TIPS) pasta until al dente, approximately 8 minutes.
- While pasta is cooking, place salmon into oven and cook for 8-10 minutes.
- Drain pasta and mix with pint halved cherry tomatoes, asparagus pieces, 1 tablespoon lemon juice, cup chopped chives and 2 teaspoons kosher salt.
- Serve salmon on a bed of the pasta mixture.
SERVES 6
Nutrients per serving: 635 calories, 20 g fat, 43 g protein, 70 g carbohydrates, 5 g fibre.
Excellent source of vitamins B6, B12 and good source of vitamins C and E.
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Henry of Pelham Sur Lie Chardonnay, V.Q.A., Ontario, $12. This medium-bodied dry white wine has crsip acidity and a fresh citrus finish. It is an unoaked chardonnay that matches well with both fish and chicken.
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*LEMON OLIVE OIL
Olive oil that has been pressed or infused with fresh lemon. Available at most specialty food shops. Extra-virgin olive oil will work in a pinch.
ACINI DI PEPE Tiny pearls of pasta that lend themselves well to making all kinds of salads. A little goes a long way.
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Credits: Photography, Rob Fiocca. Food Styling, Ian Muggridge
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