🍽️Dinner for One  

My husband is allergic to fish, so I don’t cook it often. However, when he travels, I take the opportunity to make fish dishes. I always aim to keep them simple yet delicious. Nothing beats a great movie, a glass of wine, and a yummy dinner—my idea of a good night! 🍷✨

Ingredients:

– Salmon fillet  

– Extra virgin olive oil  

– Juice of 1 lemon  

– Lemon peel for garnish  

– 2 cloves of garlic, pressed 

– half shallot finely chopped 

– Fresh asparagus  

– Chives or finely chopped scallions for garnish  

– Fresh Parmesan cheese  

– 2 tablespoons of butter  

– Honey, to taste  

– Salt and pepper  

Instructions:

1. Preheat the oven to 400 degrees F. Make sure you have your shallot, garlic and lemon juice ready before cooking.

2. Clean the asparagus and trim the ends. Season with olive oil, salt, and pepper to taste, ensuring they are well coated. Roast the asparagus until firm yet tender, about 12-15 minutes. Adjust the cooking time based on the thickness of the asparagus spears; for example, pencil asparagus cooks more quickly. Keep warm after cooking.  

3. Season the salmon fillet with salt, pepper, and olive oil. I don’t like overcooked salmon, so 2-3 minutes per side on medium-high heat is perfect. Remove the salmon from the pan and set aside.  

4. Lower the heat, add the butter and garlic to the pan, and stir until fragrant. Add half of the lemon juice, stir, and then add honey to taste. Feel free to adjust the levels of lemon and honey according to your preference. Mix the sauce well. Return the salmon to the pan for a quick reheat.  

5. For plating, serve the roasted asparagus topped with grated Parmesan cheese. Place the salmon on the asparagus, pour the sauce over the salmon, and finish with chives and lemon peel.

Enjoy your meal!💫

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