This is by far one of my go-to dinners during the week. It's fast, simple, and healthy. I usually set this on the stove and by the time I wash my hands, put away my ingredients and grab a plate, it's ready to serve. You can use russet potatoes or turnips for this dish for a lower-carb option. You can also sub the asparagus for broccoli or swap out your salmon for another thick, fatty fish. Either way, you can't beat how quick and fool-proof this recipe is. This serves 2 people. If it's just you, then pack away the second portion for a great next day lunch. Winning!
2 4-5 oz. Salmon fillets
1 Russet potato, peeled and sliced into thin circles
8-10 stalks of asparagus, trimmed (cut 1 inch from the bottom of each stalk)
1 TBS extra virgin olive oil
1/2 TBS butter
2 tsp salt
1/2 tsp ground black pepper
1 tsp fresh or dried herbs (basil, oregano, thyme, or sage, etc)
1/4 cup cooking white wine (Sub: chicken or vegetable broth)
1 lemon or orange wedge
Evenly spread olive oil around a large skillet (with a lid).
Arrange potatoes (or turnip) slices side-by-side in a single layer, covering the entire skillet surface
Use some of your salt, pepper and herbs to sprinkle on top, saving the rest for the asparagus and salmon.
Turn on the heat to med, and allow potatoes to begin to sizzle. Once the bottoms begin to become golden, Place salmon on top, in the center, and surround the salmon fillets with asparagus. Sprinkle with the remaining seasonings and top with butter.
Pour in cooking wine or broth, and place the lid on. You can turn your heat down just a tad to low-medium. Allow to steam for about 6 or 7 minutes, until the salmon is light pink and cooked lightly throughout.
Squeeze lemon or orange juice over top.
Using a pancake spatula, remove your salmon, place it on a plate(s). Then, add your potatoes and top with asparagus. If any juices are left in the pan, quickly reduce them over a high heat, then spoon them on top of your salmon and asparagus.