I could eat salmon five days a week… I love it. For me, it’s just about the most versatile fish out there. You can poach it, grill it, saute it, bake it, or eat it raw (sashimi grade of course). Whipped this up one night after work and what I love about it is that’s it’s pretty easy and in 35 minutes you’re ready from start to finish.For this dish, I used some nice Sockeye salmon I got from my local market. It was wild caught and just beautiful. I love the texture of Sockeye and the deep color.
For the fish: Take out of the fridge for about 15 minutes before cooking. Lightly coat with good olive oil, and use a little bit of my rub to season the fish. Next, preheat the oven to 350 degrees F. Heat a cast iron skillet over medium high heat, and add about 2 Tablespoons of olive oil. Watch it so it doesn’t burn. Take the fillets that are seasoned and press one side down on some sliced almonds. As long as the fish is moist from the olive oil the almonds will adhere to the fish nicely.
Place the fillets in the heated skillet almond side down for 2 minutes. Flip gently and then place the skillet in your oven and cook for 4-5 minutes. Remove from the oven. Your Salmon is done.
You can find my recipe on the blog for Yukon gold mashed potatoes.
For the asparagus, I simply grilled it on the stove in a cast iron grill pan turning every so often. After snipping off the tough ends of the asparagus, drizzle with olive oil, add some fresh cracked black pepper and kosher salt, toss, and then grill.
Plate the potatoes with salmon on top and asparagus on the side. Enjoy!