Things don't always have to be so complicated. In life, but also in dinner.
I love spending an entire Sunday devoted to planning, shopping for, and making a big meal. I use almost every pan I own, spend 3 hours doing dishes, and hopefully by 7pm, we're eating dinner.
But every day is not Sunday. Sometimes it's Tuesday, I don't want to stop at Adam's. I don't want to be creative. I want to make a meal with less than 10 ingredients that requires less than 20 minutes to put together. And I want to do it without the twinges of guilt for being boring or even worse, basic.
Enter the wonder that is the one pot meal. Such genius, such ease, and so few dishes. I'll admit that when Amanda suggested these recipes, I thought it was her way of being a little lazy (especially considering our 3-day ravioli-athon). And while the salmon and veggies require a quick trip to the grocery store, everything else in this recipe can be found in the pantry.
Who knew basic could taste so good.
Mustard Salmon with Asparagus
Yield, Serves 2
1 lemon, sliced
1/2 lemon, juiced
1 1/2 tbsp stone ground mustard
1 1/2 tbsp Dijon mustard
1 tbsp tarragon (chives or another favorite herb will also work here)
5 cloves garlic, roughly chopped
1 lb thin asparagus
1 lb Alaskan king salmon
1 1/2 tbsp olive oil
kosher salt & ground black pepper to taste
Preheat the oven to 450 degrees. Line a sheet pan with aluminum foil or a silicone mat.
In a large bowl, toss asparagus, garlic, and olive oil. Season with kosher salt and pepper, and set aside.
In a small bowl, mix stone ground mustard, Dijon mustard, lemon juice and tarragon (or other spice). Season to taste with kosher salt and pepper.
Place lemon slices on the sheet pan. Next place the salmon skin side down on the pan. Top the salmon with the mustard sauce (be as generous as you'd like - if you have leftover, you can use it as dipping sauce). Lastly, place the asparagus and garlic mixture on the pan.
Bake for 15-20 minutes or until the salmon is cooked through and asparagus is roasted to your liking. Check the salmon & turn the pan about halfway through baking. Serve with extra mustard sauce and lemon.