Meanwhile, while my salmon was roasting, I prepared another baking pan to roast fresh asparagus as soon as the salmon came out of the oven. I placed the asparagus in a single layer on the pan and then drizzled it with avocado oil and seasoned with Celtic sea salt and freshly ground black pepper. Before tossing to coat the asparagus, I splashed it with a couple of generous splashes of pomegranate infused red wine vinegar to give it a little different flavor and then tossed it to coat evenly. As soon as I pulled the salmon out of the oven (which was now at 425 degrees), I popped the pan of asparagus into the oven and turned the heat down to 400 degrees and roasted it for about 15 minutes while the salmon was resting under the foil cover. I snapped a few photos for you to see below. Enjoy!
|Here's a pic of the salmon before basting and roasting -- wild salmon's natural color is beautiful|
|Asparagus is ready to pop in the oven...|