Spritzed with a little olive oil and seasoned with salt and pepper, salmon takes on a buttery texture when roasted in a 350-degree oven for 15 minutes.
The fish is served with an herb sauce that takes only minutes in a food processor.
Complete the meal with braised asparagus: Trim 3/4 pound asparagus, and place it in a single layer in a nonstick skillet with 1 cup water and 1 teaspoon olive oil. Bring to a simmer over medium-high heat and cover with lid. Lower heat to medium-low and cook 10 minutes, checking the water level after 5 minutes, and adding more if the pan is dry. Season to taste with salt and freshly ground pepper.
Roast Salmon and Herb Sauce
2 (6-ounce) wild salmon filets
Olive oil spray
Salt and ground black pepper
1 packed cup arugula
1/4 cup plain Greek-style yogurt
2 teaspoons fresh lemon or lime juice
1 tablespoon mayonnaise
1 medium tomato, sliced
1/2 baguette
Heat oven to 350 degrees.
Line a baking sheet with foil.
Place salmon on the sheet and coat both sides of the filet with olive oil spray. Sprinkle with salt and pepper to taste. Roast in oven 15 minutes. Remove from oven and divide between 2 dinner plates.
Meanwhile, remove any large stems from arugula and place in a food processor. Add yogurt, lemon juice and mayonnaise.
Process until smooth, scraping the bowl down a few times. Add salt and pepper to taste. Spoon over roasted salmon. Place sliced tomatoes on the side. Serve with sliced baguette.
Makes 2 servings.
Food, Pages 34 on 12/25/2013