Rosedale Diet Recipes ■^217■ ■ ■ (^) DILLED SALMON AND
FRESH ASPARAGUS
Salmon is a terrific source of beneficial omega-3 fatty acids. The dis-
tinct flavor of salmon is well complemented by fresh dill and tart lemon
juice. Make an extra portion to be used for Salmon Salad (page 218) to-
morrow.
SERVES 2
MARINADE
(^3) ⁄ 4 cup extra virgin olive oil
(^1) ⁄ 3 cup fresh chopped dill
(^1) ⁄ 4 cup fresh lemon juice
Pinch of cayenne
(^1) ⁄ 4 teaspoon salt
Pinch of black pepper
2 6-ounce salmon fillets (one is for lunch tomorrow)
(^3) ⁄ 4 pound asparagus ( (^1) ⁄ 4 pound is for lunch tomorrow)
1 tablespoon avocado oil
- Preheat the oven to 400°F.
- Mix the marinade ingredients in a blender.
- Place the salmon fillets, skin side up, in a glass baking dish, cover
with the marinade, and refrigerate for at least 1 hour.- Bake for 5 minutes, turn the fillets over, and bake for 5 more min-
utes, skin side down. Test for doneness by seeing that the fish flakes
easily and is opaque throughout. Save 2 to 3 tablespoons of the
cooked sauce to add to tomorrow’s salad dressing.- Fill a deep skillet with 1^1 ⁄ 2 inches of water, bring to a boil, and drop
the asparagus in. Simmer for 5 minutes, drain, drizzle avocado oil on
top. Add salt and pepper to taste.