When it’s summer time you want to be outside living it up in the sunshine right? You don’t want to be killing yourself with oven heat, so sometimes you want a meal that does all the hard work for you, so you can sit outside and sip your lemon iced tea. This recipe is so easy a baby could do it, okay well maybe not a real baby, but you get the picture.
To prepare, take fresh salmon fillets, and marinade them with Greek Feta and Olive oil salad dressing for about 15-30 mins. The longer the better, but honestly if you’re just getting back from the beach no worries just fire up the BBQ and toss on some salad dressing and crushed up almonds, and within 10 minutes you’re dinner is ready.
For asparagus, less is more just simply snap off the woody ends, coat with olive oil and Spicy Pepper Medley and bake/grill for about 15 minutes. Just until they are soft, but still cruchy.
Meanwhile your rice should be cooking away, and if you’ve timed it right, you can have everything finish at roughly the same time.
To get this nice shape with the rice that you so often see in restos, just simply rinse a bowl in water, and pack your rice in then put your plate on top of the bowl and flip! viola! resto inspired rice.
To cook salmon in oven bake at 350 degrees for 20 minutes +/- depending on the size of the salmon and your oven. If the center of your salmon had turned from dark pink to light, you should be good to go. Super yum almond crusted salmon with grilled asparagus with a side of rice: easy peesy right?