Salmon with Asparagus and Zucchini

Ok, so Salmon, you can buy salmon at a restaurant and spend lots of $$$$ or you can cook you own for a lot less. Yes, salmon can seem a bit expensive; but, in the long run it’s very good for you and can be a treat. I personally eat salmon at least 1-2 times a week if not more. I love MY salmon and there is only one ingredient. And it takes no time to cook (apx. 20 min). I have spent way too much $$$ on salmon at restaurants only to realize, I really didn't care for it that much. So, not to boast, because it is so simple and well Johnny’s Alaskan Salmon Seasoning really did all the work. I do love my salmon the most. You may choose a different seasoning and that is fine; however, this just happens to be my personal favorite. Not to mention that it's really not expensive.

Ugh the thing I hate the most is looking at recipes that call for those outrageously expensive ingredients, or ingredients you can't find. I prefer the KISS method, keep it simple, stupid. All the ingredients in my recipes can be found at most any grocery store. Oh, and BTW, I do not shop at the most expensive stores. I am all about saving my $$$$. At the same time, I am all about eating healthy. NO GMO, NO Antibiotics, NO Hormones. I want grass fed, ocean caught, pasture raised, healthy Animals. The kind of food our great great grandparents grew up on. So, wow, sorry went off on a tangent there. Healthy food is one of my pet peeves. So, here's the recipe you've been waiting for.

Salmon

Ingredients

· 1 lb Salmon

· Johnny’s Alaskan Salmon Seasoning

Buy only wild caught salmon (it’s better for you than farmed), but that’s another blog post. Otherwise, I'' be off on another tangent. Anyway, place about a pound or more depending how many are eating on a baking sheet. So I have to say here that you are supposed to only eat 4 oz, but the rest of my family eats much more, so you be the judge on how much you and your family will eat. The butcher usually laughs at me when I just raise my hands and say, “I need about this much”.

Sprinkle Johnny’s Alaskan Salmon Seasoning, enough to cover slightly. You can experiment with this as you go. You may prefer more or less. I just sprinkle enough to cover the entire salmon but can still see the meat under. I would say it’s about 1 tablespoon. As I’ve said in previous posts. I have a tendency to just eyeball it and don’t measure anything 99% of the time.

Instructions

Preheat the oven to 350 degrees, once heated place the salmon inside and cook for about 15-20 min. Check it and see if it flakes. If it flakes easily, it is done. If not give it a few more minutes. This all depends on the thickness of the salmon purchased. When done serve with vegetables.

Note: vegetables here cook in about the same time, so all can be cooked together and ready to eat at the same time.

Asparagus

Ingredients

· 1 teaspoon Himalayan pink salt

· 1 Tbs butter

· Black pepper to taste

I typically steam my asparagus for about 20 -30 minutes in a steamer, then add the butter and seasonings; however, they can be placed alongside the salmon and cooked at the same time. This depends on how soft you want your asparagus. I prefer mine to be a bit softer, so I cook mine a little longer than I do my salmon. Again, this all depends on taste and preference.

Zucchini

Ingredients

4 zucchini squash

3/4 tsp Himalayan pink salt

3/4 tsp Black pepper

3/4 tsp Zoës Kitchen spice of life

All ingredients here are to taste.

Instructions

The zucchini can be roasted alongside the salmon and asparagus and cooked for the same amount of time. Just sprinkle some salt and pepper on them and place them on the cookie sheet next to the sprouts. I personally prefer to add a little salt and pepper and a little Zoës Kitchen spice of life, I got from our local Zoës Kitchen restaurant. If you do not have a Zoës Kitchen near you or you don’t have the spice on hand, you can substitute with oregano, basil, garlic powder, and parsley just fine. I have done this several times and it has turned out beautifully. And sometimes I have used those and the Zoës Kitchen spice of life. It all depends on my mood at the time.

Like I have said so many times before. Cooking is an art not a science. Make changes, experiment, see what suites you. My wonderful husband tells me I am a picky eater. I just know what I like and what I don’t like. Call it what you will. I have spent years experimenting with different ingredients, many time I have said, “Well, we won’t do that again” and I have experimented to the point where I can say “Oh Yes, we are doing this again!” So, here I share my final decisions on what worked best for me and my family. I would never give you any recipes that no-one wants to try again. LOL. Have fun, play with it, and most of all enjoy it.