Cook Time + Prep: 35 Minutes
Star Players on the Wild Salmon Team:
1. Wild Salmon (fresh or frozen, keep in mind frozen has to be thawed first)
2. Broccoli: 8 little trees
3. Asparagus (about 9 or 10)
4. 1/4 of a red onion
5. 2 cloves of garlic
6. 1 Roma tomato
7. 1 lemon
8. Butter (I use "I can't believe it's not butter")
9. Salt, pepper, pure olive oil, a dash of chili powder
Play-by-Play Action:
1. Set your over to 350 degrees
2. Put the asparagus, broccoli, chopped red onion, 1.5 chopped garlic cloves, and the chopped roma tomato on a cookie sheet.
3. Drizzle the vegetables with olive oil and sprinkle the salt and pepper evenly over top
4. Cut the end off of the lemon and then cut 3 slices
5. Put the 3 slices of lemon on the bottom of a separate dish for the salmon (I used a rectangular bread pan)
6. Place the piece of salmon atop the lemon slices (use the rest of the lemon's juice in the salmon pan)
7. Add salt, pepper, and a dash of chili pepper on top
8. Also, add a teaspoon of butter on top of the salmon before baking
9. The vegetables bake for about 15 minutes and the salmon bakes for about 10-12 minutes
10. You'll know that the fish is finished when you stick it with a fork and the sides flake apart
11. Pour yourself a glass of white or Champaign and you're ready to rock!
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