In years gone by, the asparagus season would have been long over by now. I am sure that British Asparagus will be running out soon, but I am enjoying it while I am around. I prepared this dish with the assistance of my friend Matt, who conveniently is a chef, and his wife Helen.
This happened to be my birthday lunch, and as I was anticipating a delicious restaurant dinner with my husband, I wanted an easy, quick and healthy lunch.
- 1 fillet of salmon per person
- 1/2 bunch asparagus per person
- 1 bag of spinach (will serve 2/3)
- chopped garlic
- pesto or lemon and mayo to serve
Pre-heat the oven to 180 degrees.While it is heating up, place the salmon fillets in a ovenproof dish. You want to poach them, so fill the dish with some water (or white wine if you are feeling extravagant), to about 1 cm depth and cover with foil.Trim the ends from the asparagus, place in a ovenproof dish, drizzle with oil, adding a sprinkle of sea salt and pepper. Leave uncovered.Both dishes will take 8/10 minutes. The trick with salmon is not to overcook it, or it becomes dry. You want the fish to still be slightly pink in the middle. Check after 8 minutes, and if it’s not quite there stick it back in the oven. My advice is to use a timer for those last couple of minutes, as its so easy to be distracted and overcook the fish by accident.
While the fish and asparagus are cooking, grab a jar of good quality mayo, decant some into a dish and mix in the zest of a lemon. Alternatively, put some fresh pesto out to serve on the fish. Melt 50/50 butter and oil (about 1 tbsp) in a pan then add garlic on a gently heat for 1/2 minutes until it starts to soften. Add fresh spinach and allow it to wilt (keep turning). Turn heat off once wilted. If I serve this with lemon mayo, I cut the zested lemon into wedges to serve on the side.
Lay the table and pour yourself a glass of chilled rose (or whatever tipple takes your fancy). By now the fish should be done, so all you need to do, is serve, then relax and enjoy.