I have worked in 4 restaurants, taught summer cooking classes to kids, sold cakes to a restaurant for resale, and I write a food blog. My boyfriend, who recently moved in with me during the work-week, can’t cook. Over spring break, I had to walk him through how to make ramen, even though I was in Nashville.
I tell you this so that I could tell you that he made this recipe last night. I didn’t do anything, except read this recipe. So it is really that easy. Also, it takes less than half an hour to cook, and even less active cooking time.
- Salmon. We used a filet that was on sale, and it was a perfect amount. This recipe is good to scale up or down how you need it to.
- 1 bunch asparagus, about 1 pound.
- 1 tsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. rosemary
- Preheat the oven to 400 degrees, and place a cast iron pan large enough to fit your piece of salmon, so that it can warm up.
- Break the bottom 2-3 inches off the asparagus. This removes the woody, chewy end. The easiest way to do this is to hold the middle of the asparagus in one hand and hold the cut end in the other hand. Break the spear. This should break off the woody end while leaving you with as much vegetable as possible. Discard the woody ends.
- Oil a baking sheet and place the asparagus spears on top. Toss with the salt, pepper, and rosemary. Place in the oven.
- Wait five minutes, and then take the cast iron pan out. Lay the salmon on the pan, skin side down (if your piece has skin). Return to oven.
- Bake 15 minutes, or until the asparagus is soft and the salmon flakes easily. They should be done at about the same time (after 20 minutes for the asparagus), but if you have especially thin asparagus or especially thick salmon, you may have to adjust cooking temperatures.
- Serve and enjoy!