Toasted almonds add panache to this grilled wild salmon and garlic roasted asparagus.
- 1 1/2 pounds fresh wild salmon
- 1/2 pound fresh asparagus
- 1/2 cup toasted almonds
- 1/2 cup Italian dressing
- 2 cups steamed white rice
- 2 cloves garlic, minced
- 2 sprigs fresh Rosemary
- 2 Tablespoons olive oil
- 1 pinch sea salt
Fillet the salmon and place in shallow baking dish skin side down. Slather with Italian dressing, cover and refrigerate 30 minutes.
Preheat oven to 400 F. Cut asparagus to desired length. Place on oiled baking sheet and sprinkle with minced garlic. Roll asparagus sprigs until fully coated then sprinkle with sea salt (optional). Bake for approximately 10 minutes, turning half way through. Remove from oven when they reach desired tenderness.
Preheat grill to medium high – lowering to medium once fully heated. Brush grill slats with olive oil and place salmon, skin side down, on grill. Top with rosemary sprigs and cook for approximately 25 minutes or until meat flakes away from skin easily. Serve over steamed white rice, roasted asparagus and top with toasted almonds. Enjoy!
This recipe was shared by Slow Cooking Kitchen.