Suddenly Parents

Keeping Our Sanity During Baby's First Year

Tarragon Salmon with Balsamic Asparagus and Mushrooms

My husband is out with his buddies tonight so I fixed this dish for dinner. Once again, it is Paleo and gluten-free. Nice to be back on track after a weekend of chips, tacos, ice cream and pizza!

Ingredients:

Mushrooms, cut into thick slices

Asparagus

1 salmon fillet (we buy the individually wrapped wild Alaskan salmon from Costco)

2 tbsp olive oil

2 tbsp lemon juice

1 tbsp balsamic vinegar

salt, pepper, tarragon (about 1 tsp) 

Preheat oven to 425. Put salmon fillet in the middle of an aluminum foil square and brush with 1 tbsp olive oil. Season with salt, pepper and tarragon. pour lemon juice on the fillet and wrap up the sides so it is secure, covered and the juices don’t run out (like an envelope.) Go ahead and toss the salmon into the oven. Next, line a baking sheet with foil and put asparagus and mushrooms on the sheet. Pour 1 tbsp olive oil and 1 tbsp balsamic vinegar onto the vegetables. Season with salt and pepper and toss veggies to coat them.

If your salmon was frozen, wait until the salmon has been baking for at least 20 minutes before putting the veggies in the oven. If your salmon was not frozen, both veggies and salmon should take about 20-25 minutes in the oven, depending on your preference. I tend to like my veggies on the crisp side, however, if you like your veggies less “crispy”, keep them in for 10-15 minutes. Regardless, after the veggies have been in the oven for 10 minutes, check them and the salmon to make sure they are cooking to your liking.

 This meal is so easy and requires such little clean up, it’s a snap! I think the lemon and tarragon compliment each other on the salmon and the balsamic gives the veggies and extra sweet kick. Enjoy!

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