Lately, I’ve had a little helper in the kitchen. As I chop and mix, she opens drawers and crawls noisily around the room. Sometimes, she sneaks off and starts going through my cookbook collection. She’s very cute, but requires a lot of my attention.
As I’ve mentioned here before, I’ve had to switch up the way I cook quite a bit. Instead of spending an hour making dinner, I have much less time.
One of my new favorites is actually pretty enough for guests. It feels appropriate for spring, but could easily work this summer as well. Salmon is roasted along with asparagus. As they cook, I chop mango and avocado. Stirred together with a little lime juice, it makes the perfect topping for the salmon. Try this on one of your busy evenings. It’s healthy and quicker than picking up take out.
Salmon with Mango, Avocado and Asparagus
2 salmon filets
1 bunch of asparagus
1 lime, zest and juice
Salt and pepper
Preheat the oven to 375. Season the salmon with evoo and sprinkle salt and pepper on both sides place on a baking sheet. Take a spear of asparagus and snap the end of. Asparagus will naturally break at the woody part of the stem. Continue snapping all the spears. Place them on a separate baking sheet and drizzle with evoo. Sprinkle with salt and pepper. Toss together. Place both sheet pans in the oven and roast for 10 to 15 minutes.
While the salmon and asparagus cook, peel the mango. Dice it and the avocado, placing both in a bowl. If you’re sharing with a little one, keep some aside for them. Zest your lime and reserve a tsp or so of the zest. Squeeze one half of the lime over the avocado and mango. Season with salt and pepper to taste and toss to combine.
When the salmon is cooked, take it out of the oven, along with the asparagus. Slice off a bit of fish for the baby if needed. Then, sprinkle the reserved zest over the top of the salmon. Add a squeeze of lime juice. Top each filet with the salsa and serve with asparagus alongside. Add some shaved parm to the asparagus if you’d like.