Foil Baked Salmon and Asparagus

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Where has the week gone? We had Foil Baked Salmon and Asparagus for dinner last Sunday and I'm only just getting a chance to post it. Is it really Friday again already?

I haven't got that much to say about the recipe. It does all the talking for itself. It's salmon, it's asparagus, it's baked in foil, therefore not only is it simple, it also does taste great and it's healthy. Full of essential Omega 3 from the salmon and iron from the asparagus and no other fat in sight. (Therefore I didn't have to feel so bad when I poured some melted butter over my fresh Jersey Royal Potatoes.)

Try it I'm sure you'll like it. You can increase the amounts easily to serve more people.



Foil Baked Salmon and Asparagus (serves 2)

2 skinless salmon fillets
250gr asparagus, woody ends trimmed off
1/2 lemon
salt, to taste
freshly ground black pepper to taste

Preheat your oven to 220C/Gas 8.

Place the salmon fillet into the middle of a large sheet of tin foil.

Season with salt and pepper and any other seasoning you might like to add.

Place half of the asparagus spears on top, squeeze the juice of 1/4 of a lemon over it.

Bring up the sides of the foil and fold the top over twice, then seal the sides. Make sure the parcel is sealed well but still has plenty of air inside for the steam to circulate. It shouldn't wrap the salmon and asparagus tightly, but be more like a tent around it.



Repeat with the other salmon fillet.

Place the foil parcels on a baking tray and place in the middle of the oven for about 15 minutes.

Be careful when you remove them from the oven and open the parcels as they will be full of hot steam. Drain off the juices and serve immediately.

Enjoy.

Monday's Dinner: Salmon Fishcakes

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Sticking to the meal plan I made on Sunday we had Salmon Fishcakes with homemade Potato Wedges and a mixed green salad for dinner on Monday.

I adapted the recipe to my liking from one posted by Wendy's Kitchen on Recipezaar. I had never made any fishcakes that didn't contain potatoes, but gotta say they were really quite good and the best thing about it is that they used up a can of Salmon I've had in my kitchen cupboard for yonks.



This is what I did with the recipe, it made five fishcakes:

Healthy Salmon Fishcakes

1 large can of salmon
1/4 cup of porridge oats
1/2 cup ricotta cheese
1 egg white
2tbsp fresh chives, chopped
2tbsp fresh corriander, chopped
1 tsp dill
1 tsp chili flakes
1 1/2 tbsp sweet chili sauce

In a mixing bowl mash the salmon, ricotta, oats and egg white together.

Add the herbs, chili flakes and chili sauce and mix well.

Shape into fishcakes and fry over medium heat in a little olive oil until golden brown on each side and heated through. Be careful when turning them, so they don't fall apart.

Depending on the size of your egg or how well you drain your salmon you might want to add a few more oates if the mix is too wet.