Recipe From
Kim and George Kinsley
Ingredients
- 2 skin-on salmon filets (preferred wild caught king salmon)
- 1 bunch of asparagus
- 3 garlic cloves, halved
- 1 lemon, cut into 1/8th inch slices
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees
- Add 1 Tbsp, olive oil in a cast iron skillet and add the empty skillet to the oven.
- In a bowl, add the asparagus, olive oil, salt, pepper, garlic, and lemons and toss until coated.
- Remove the cast iron skillet from the oven and add the asparagus mixture. Return the skillet to the oven and cook for 5 minutes.
- While the asparagus is cooking, pat dry the salmon with a paper towel. Season the salmon with olive oil, salt and pepper.
- Remove the skillet from the oven and move the asparagus to the sides. Place the two salmon fillets in the middle,
- Return the skillet to the oven and cook for an additional 8 minutes or until the internal temperature is 145 degrees.
- Serve with rice, such as our Montserrat rice recipe.
Prep Time
5 minutes
Cooking Time
13 minutes
Total Time
18 minutes
Serves
2
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