AcaciaTV‘s resident chef, Gina Nelson, believes that healthy food should be affordable, taste good and easy to make. That’s why she’s spent her career developing good-for-you recipes to compliment all the effort her clients put into their workouts.
“My love for freshly prepared, homemade food began as a young child,” Nelson says. “My grandparents were amazing home cooks who prepared meals with the greatest of love and care.”
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One of Nelson’s favorite dishes is this Wild Salmon with Asparagus. It takes 30 minutes to prepare and feeds two.
Ingredients2- 4 oz wild salmon fillets
1 bunch green and/or white asparagus
2 lemons, zested and juiced (approx 3 oz of juice)
2 tsp Dijon mustard
3 oz olive oilsalt and pepper, to tasteDirections
- Pre-heat oven to 400 degrees.
- Place salmon fillets, skin side down, on a shallow roasting pan.
- Brush with a light coating of olive oil and season generously with salt and pepper.
- Trim the tough ends of the asparagus and toss them with a small amount of olive oil.
- Season lightly with salt and pepper.
- Place the asparagus around the salmon , fillets.
- Roast for 10-12 minutes until the salmon is just cooked through and the asparagus is tender.
- While the salmon is cooking, prepare the vinaigrette by placing the lemon zest, juice and mustard in a small bowl. Whisk until combined. Continue to whisk while slowly adding a stream of olive oil. Take care not to add the oil too fast as the vinaigrette won’t emulsify.
- After you have added 3/4 of the olive oil, stop and taste the vinaigrette for balance.
- If you like a lot of strong lemon flavor, then you may not want to add the full amount of olive oil.
- Drizzle the vinaigrette over the salmon and asparagus once it’s plated.
If you don’t like the idea of making a vinaigrette by hand, use a blender. Place the zest, juice and mustard in the blender and turn to a medium speed. With the blender running, slowly drizzle in the olive oil, allowing the blender to emulsify the ingredients. This method has yet to fail me and it’s especially helpful for larger batches.
I roast the salmon with the skin on. I find it offers the fish more protection from the heat as it cooks for a more tender result.