Baked all together in a foil packet, this Herbed Lemon Salmon is an easy (and healthy!) weeknight dinner idea.
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Anyways, one of the stories was a gardening tip about grafting two types of plants together. I know grafting is fairly common in nurseries, but I’ve never thought about doing it here at home. The reporter was at a plant research facility showing how they were experimenting with grafting tomato plants with potato plants.
Tomato plants + potato plants? What a strange combination. Now I know the purpose of grafting is to create fruits and veggies that taste better or have higher resistances to common plant diseases. But I’m not gonna lie. The first thing I thought of was a plant with both tomatoes and potatoes on it. In my head, it was a plant with french fries growing on one side and packets of ketchup growing on the other. Genius!
Ok, so maybe the french fry & ketchup plant doesn’t exist…yet. But we can still create easy meals that have both main dish and side dish all in one. Take this Herbed Lemon Salmon for example. Super easy. Like I’m almost ashamed how easy this one is. But it’s a super elegant meal that bakes in one pan.
My sister-in-law was in town a couple of weeks ago, and she was telling us about her never-ending quest for easy recipes that look fancy. (This Almond Herb Goat Cheese made the list.) We somehow got talking about seafood. We don’t cook fish very often here at home. I actually really like fish, but for whatever reason I just don’t think about making it at home.
But my sister-in-law told us about her go-to salmon and asparagus recipe, and I was intrigued. A quick trip to the store, and soon enough we had this Herbed Lemon Salmon in the oven. Epic dinner. And easy, too!
For this recipe, you simply place a piece of salmon (or any other fish) on top of a bed of asparagus. Toss in some olive oil, herbs and lemon slices, and then wrap it all up in a foil pouch. Throw the whole thing into the oven. Dinner done.
I bet you could experiment with this idea and add some broccoli florets, carrots or other veggies in there, too. They’d have to be cut down to a smaller size to ensure that they’d cook/steam in the same time as the salmon, but it could totally be done. Either way, we’ve made several different versions of this dish in the past couple of weeks. Quick, easy, and tasty…and it looks fancy, too! Enjoy!
What is your go-to ‘fancy’ recipe for entertaining guests?
Herbed Lemon Salmon
- Preheat oven to 400°F.
- Trim off the thick bottom portions of asparagus spears. If desired, use a vegetable peeler to remove the thicker skin at the bottom of each stalk.
- Lay out 4 squares of aluminum foil. Divide the asparagus evenly across the 4 squares. Top each layer of asparagus with a piece of salmon.
- In a small bowl, combine the seasonings (salt, pepper and Herbes de Provence). Sprinkle seasonings evenly across all 4 pieces of salmon.
- Sprinkle minced garlic evenly across 4 squares. Place lemon slices on top of salmon. Divide olive oil across all 4 pieces.
- Fold foil up and seal top. (Tip: Make sure to seal sides of foil packets together, too.) Place packets on a sheet pan. Bake at 400° for 24-28 minutes, or until salmon flakes apart easily with a fork.