i just made salmon for the first time! i was scared because i don’t really like fish AND i’ve never made a meal fish other than shellfish.
so, i did it. i found a recipe and the results were quite impressive! alex and his dad couldn’t believe how delicious it had turned out. Alex said it was “Dank.
he’s right it was dank. it’s important not to be close minded when you hear the title: Salmon and Asparagus with Citrus Gremolata 7 pointsplus
what the eff is gremolata? well it’s a chopped herb typically made of lemon zest, lemon and garlic. fancy huh! oh and the best part of this recipe is that it doesn’t take very long to cook!

• 1 pound fresh thin asparagus, trimmed (the bottom part)
• 1/2 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (6-oz) salmon fillets
• 2 tablespoon chopped fresh flat-leaf parsley
• 1 tablepoon grated orange zest
• 2 teaspoons grated lemon zeest
• 2 teaspoons chopped fresh tarragon (it’s an herb you can find near the fresh basil and sage)
• 1 garlic clove, micd
• Lemon Wedges

1. Preheat oven to 450 degrees. Spray large rimmed baking sheet with nonstick spray.
2. Combine asparagus, oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in large bowl; toss to coat. Spread asparagus in single layer on one side of prepared baking sheet. Sprinkle salmon with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place salmon asparagus are crisp-tender and salmon is opaque in center. 10-12 minutes.
3. Meanwhile, to make gremolata, stir together parsley, orange zest, lemon zest, tarragon, and garlic in small bowl. Divide salmon and asparagus among 4 serving plates; sprinkle salmon evenly with gremolata. Serve with lemon wedges.

Serving: 1 salmon fillet, about 10 asparagus spears, and 1 tablespoon gremolata