recipe image

Photography by Rob Fiocca
Food Styling by Ian Muggridge

First published in Wish May 2005

Wine Pairing

Oaky Chardonnay:

Tips, facts, and how-to

*LEMON OLIVE OIL: Olive oil that has been pressed or infused with fresh lemon. Available at most specialty food shops. Extra-virgin olive oil will work in a pinch.

*ACINI DI PEPE: Tiny pearls of pasta that lend themselves well to making all kinds of salads. A little goes a long way.

food

Lemon-Baked Salmon

Heart-healthy and packed with omega-3s, this flavourful dish whips up in a flash.

Ingredients (Serves 6)

65-oz. salmon filets
6 teaspoons lemon olive oil
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme
2 tablespoons grated lemon zest
12 asparagus spears
1 500-g box acini de peppe pasta
1 pint cherry tomatoes, halved
1 tablespoon lemon juice
1 cup chives
2 teaspoons kosher salt

Instructions

  1. Preheat oven to 375 F.
  2. Bring a large pot of well-salted water to a boil.
  3. Place filets on a parchment-lined baking sheet.
  4. Drizzle each filet with 1 teaspoon lemon olive oil. Season with salt and pepper.
  5. Mix together tarragon, marjoram, thyme and lemon zest. Divide and sprinkle the herb mixture over the filets.
  6. In the boiling water, blanch asparagus spears for 2 minutes. Save the boiling water to cook your pasta.
  7. Cut asparagus into 1-inch pieces.
  8. Cook pasta until al dente, approximately 8 minutes.
  9. While pasta is cooking, place salmon into oven and cook for 8-10 minutes.
  10. Drain pasta and mix with tomatoes, asparagus, lemon juice, chives and salt.
  11. Serve salmon on a bed of the pasta mixture.
  12. Nutritional information

    Nutrients per serving: 635 calories, 20 g fat, 43 g protein, 70 g carbohydrates, 5 g fibre. Excellent source of vitamins B6, B12 and good source of vitamins C and E.

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