Sun Dried Tomato Lemon Baked Salmon and Asparagus

We woke up to the coldest temperature that I’ve seen in Florida during the day. It was 30 degrees this morning…yikes. Our poor A/C unit outside is working so hard, trying to keep us warm, that it’s completely frozen around the sides. It looks like an igloo, I can scrape it and make snow balls. (That could actually be fun!)

I never thought that I wouldn’t want to go outside the winter, in Florida. Usually, it’s the heat that we try to avoid and stay inside a nicely air-conditioned home. Winter and early spring months are our favorite and we are out all the time enjoying the mild, beautiful, no humidity air. It’s been a little too mild this week.

So we are having a little hibernation period until the temperature warms up a bit next week. The forecast is showing 60s next week already and I can’t wait to take the kiddos out. Little man has a new scooter that he was really enjoying and even wants to go fishing.

Ingredients

• 1 lb salmon fillets skin on
• 10 oz asparagus
• Zest from 1 lemon
• Juice from 1/2 lemon
• 2 Tbsp olive oil
• 3 Tbsp dry white wine
• 3 oz diced sun-dried tomatoes in olive oil just tomatoes
• 1 tsp dry crushed basil
• 4 large garlic cloves
• Salt
• Fresh cracked black pepper
• US Customary - Metric

Instructions

1. Preheat the oven to 425 and line a rimmed baking sheet with parchment paper. I like to create a border with parchment paper edges so the sauce and juices stay inside.
2. Rub salmon skin with some oil and place salmon fillets on the parchment paper, skin down.
3. Season salmon with a little salt and pepper.
4. ........................

For Complete Recipes Please See : www.willcookforsmiles.com

Share this post