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Entree
American
6 servings
20 minutes
15 minutes
1 1/2 pounds salmon fillets
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Cayenne pepper to taste
1 pound asparagus, peeled and trimmed
Preheat oven to 450 F.
Set salmon in heavy roasting pan. Sprinkle fish with 1 tablespoon lemon juice and 1 tablespoon oil and rub over fish. Sprinkle fish with cumin, coriander, paprika, and thyme and lightly rub in spices. Last, sprinkle evenly with salt, pepper, and cayenne.
Roast salmon uncovered about 12 minutes or until the flesh just flakes and has changed colors in its thickest part.
Cook asparagus in a saucepan of boiling salted water about 3 minutes or until crisp-tender.
Drain and toss with remaining 1/2 teaspoon lemon juice, 1 teaspoon olive oil, salt, and pepper.
Arrange salmon on a platter and spoon asparagus around it. Serve hot.
