A Perfect Spring Dinner – Salmon with Asparagus and Goat Cheese

Our asparagus is still going strong, and along with enjoying it almost nightly roasted, I’ve come up with a few other ways to indulge.

A new favorite is a simple, elegant and healthy dinner I created last week.  It was inspired by a picture a friend of mine took of a prepared salmon at the grocery – thanks Annette!

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Salmon with Asparagus and Goat Cheese

1 to 2 pounds wild caught salmon

10 to 12 spears asparagus

2 to 4 ounces goat cheese

olive oil

sea salt

cracked pepper

1.  Place skinned salmon on a piece of aluminum foil.  Lay asparagus spears on top and sprinkle with goat cheese.  (You may want to press the ingredients down into the salmon a bit to help them stay put).

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2.  Drizzle with olive oil and sprinkle sea salt and pepper on top.

3.  Grill in aluminum foil until salmon is cooked through (but not overcooked) – time depends upon the size of your fish, so check it frequently.

And that’s it!  Really simple, took about 5 minutes to prepare and looked lovely when served.  My kids weren’t fans of the goat cheese, so I cooked a piece of plain salmon for them and they ate it with some extra roasted asparagus on the side.  Add a glass of wine and some steamed brown rice and you have a terrific meal for entertaining.

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One Comment

  1. One up – add a bed of cooked rice or quinoa UNDER the fish! I would also grease with olive oil as this is a pretty lean dish.

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