Salmon & Asparagus
- Posted on
- By Francie Hartman
Simple & easy meal, oven set to 400 degrees. Cut asparagus spears in half. Place bottom half of asparagus in a cookie sheet. Pour Barrel Aged Bourbon Balsamic with a heaping tablespoon of minced garlic & a touch of water. Toss the asparagus so all is coated (you will add top half of asparagus after salmon is prepared to go in the oven) . Place cookie sheet in the oven. Next, coat salmon with Meyer Lemon EVOO. Add seasoning of choice. We suggest Salt Sisters grinders: Salt & Pepper or Asian Garlic & Citrus. Pull asparagus out & add the top halves of spears & toss, making sure all is coated. Place sheet back in the oven along with adding salmon on a sheet for approx 10-15min (135 degrees F on thermometer inserted at the thickest part of the salmon) & let rest 5 min.
For follow along video, please visit our Facebook page: https://www.facebook.com/308568355875577/posts/pfbid0VViEMJSzPqQVaB6otDcSACzK5btgYZ6yYTdwgmLUd5o9ruemQuYgBK4axWSYKjZyl/?mibextid=cr9u03
Be the first to comment...