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Pan-Roasted Salmon and Tomatoes & Asparagus with Lemon-Basil Yogurt Sauce

Nov 19, 2014 04:00PM ● Published by Cate Reynolds

Rhea’s Rundown

As far as balanced meals go, this dish is one of the easiest I’ve ever come across to make, yet still packs in a ton of flavor. There’s the bonus of cooking with wine that I discuss at some length in this week’s Mediterranean Tuna dish, along with stewed-style tomatoes and capers, which I love. The asparagus with lemon-basil yogurt sauce is the perfect side and is just as easy to make. The yogurt sauce serves as a great sauce for the salmon, too. As with the tuna dish, you’ll be amazed by how fast and easy this tasty meal is to make. The magazine that I pulled these two recipes from quotes the total time as 21 minutes to make both. Even if you’re feeling on the sluggish side, this dish might take 30 minutes tops. That’s a time budget we can all work with, busy schedules and all.

Ingredients – Serves 4
  • 4 (6 ounce) wild salmon fillets, skin on
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 cups grape tomatoes, halved
  • ¼ cup dry white wine
  • 1 tablespoon drained capers

Directions

1. Sprinkle salmon with salt and pepper. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add fillets, skin sides up, to pan. Cook 3 minutes or until browned. Carefully turn fillets over.

2. Add tomatoes, wine, and capers. Cover and cook 7 minutes or until desired of doneness.

3. Adapted from: “Pan-Roasted Salmon and Tomatoes.” Cooking Light: Fast & Fresh 30-Minute Meals! Time Inc. Lifestyle Group. 2013. Print.

Asparagus with Lemon-Basil Yogurt Sauce

Ingredients
  • 1 pound asparagus spears
  • ½ cup low-fat Greek yogurt
  • 2 tablespoons fresh basil, chopped
  • ½ teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

1. Snap off tough ends of asparagus. Cook in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water; drain.

2. Combine yogurt and remaining ingredients. Serve over asparagus.

Adapted from: “Asparagus with Lemon-Basil Yogurt Sauce.” Cooking Light: Fast & Fresh 30-Minute Meals! Time Inc. Lifestyle Group. 2013. Print.

Rhea Torreon
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