Sunday, September 16, 2012

Sunday's Pesto Roasted Salmon & Roasted Asparagus

This evening I decided to make salmon for dinner.  Since it has been drizzling on and off this afternoon, I decided not to grill it and instead make my Pesto Roasted Wild Salmon along with Roasted Asparagus since both can be done in the oven.  I also made a quick sauteed medley of fresh yellow squash, zucchini and diced cherry tomatoes in a little bit of olive oil, seasoned with some salt, pepper and dill.  Both hubby and youngest son also had brown rice with their meal.  It was an easy dinner to put together.  Since I've already posted the Pesto Roasted Salmon recipe before, I will provide a link to take you to the recipe.

The roasted asparagus is very simple to make. Place the rinsed and drained fresh asparagus spears on a foil lined cookie sheet; drizzle with olive oil and season with fresh cracked black pepper and sea salt.  Toss with your hands until all the spears are lightly coated.  Spread the spears out in a single layer and pop them into a 400 degree oven and roast for about 20 minutes (more or less time depending on how thick or thin your spears are).  You may have to toss them around once during the cooking process.  Once they are lightly colored and the tenderness you like, remove them from the oven.  If they are slightly undercooked and you are afraid of them drying out or the tips burning, loosely wrap the foil around them after removing from the oven and they will continue to steam a bit.  In the summer time, we like to cook them on the grill in a grill pan. Here is the link for the Pesto Roasted Salmon:  Pesto Roasted Salmon Recipe   Below are a few pics.  Enjoy!    

Ready to be popped into the oven


This is the kind of pesto I use -- it is one of my favorites.  

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