Things have really picked up for me and I am totally feeling the full on pressures of working and keeping my head above water with grad school. All while trying to keep a semi normal social life and a balanced exercise schedule. It’s a lot. Things like cleaning and laundry have gone by the way side. I learned in college you should always have at least 14 pairs of decent underwear so you don’t have to do laundry for 2 weeks. Perhaps the rule in grad school is have 21 😉
Right now I’m really looking for easy dinners for those after work, after the gym and before you start studying nights. What I love about this recipe is that you roast both the salmon and the asparagus in the oven at the same time, and takes less than 30 minutes! The flavors and textures pair perfectly together, and it looks so pretty in my Christmas gift from Meaghan!
Roasted Salmon and Asparagus Dinner
For the salmon:
- 3/4 pound salmon, cut into 2 pieces
- 1/2 lemon
- 1/2 tablespoon dried oregano
- 1 teaspoon sesame seeds
- 1/2 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper flakes
For the asparagus:
- 1 lb asparagus, ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon chopped garlic
- Freshly ground black pepper
- Preheat the oven to 425 degrees.
- Trim the ends of the asparagus (they are very woody and stringy when cooked). You can do this by simply bending the asparagus near the white bottom and it will typically snap off the woody ends.
- Place the asparagus in a 9 x 11 pan and add the olive oil, balsamic vinegar, garlic and ground black pepper. Toss together and roast in the oven for 15 minutes until asparagus is fully cooked (but not crispy).
- Meanwhile, place to the two salmon pieces on a baking sheet lined with parchment paper.
- Squeeze the juice of 1/2 of the lemon over the salmon pieces.
- In a small cup or mice en place bowl, combine the ingredients for the rub including: dried oregano, sesame seeds, cumin and red pepper flakes. Season each piece of fish with half of the rub.
- Place salmon into the oven with the asparagus once there is about 10-12 minutes left on the timer. Roast the salmon until it flakes with a fork.
- After 15 minutes, remove both the salmon and asparagus from the oven.
- Divide the asparagus in half and place each half on a plate. Top with a salmon piece and enjoy your easy and healthy weeknight dinner!
There you have it! No waiting on different dishes and no multiple cooking methods. Simply roasted in the same oven and finished at the same time.
Happy studying fellow grad students!