Page 14 - August 1 Retreat

Baked Salmon and Asparagus (best if freshly cooked but
can also be prepared in advance, 4 servings)
Total time: 20 minutes

Ingredients:
1-1/2 pounds salmon f llets, cut into 4 portions
2 tablespoons of vegetable oil
2 tablespoons lemon juice freshly squeezed
2 teaspoons minced fresh rosemary or 3/4 tea-
spoon dried rosemary, crushed
3 garlic cloves, minced
1/2 teaspoon salt
1-pound fresh asparagus, trimmed

Directions:
Preheat oven to 375- 400°. Place salmon pieces in
a greased baking pan. Mix oil, lemon juice, rose-
mary, garlic and salt in a bowl. Pour half of the
mix over the salmon. Place asparagus in a large
bowl; drizzle it with the remaining oil mixture
and toss. Put asparagus next to the salmon and
bake for 15 minutes.
You will know that the salmon is ready if it
f akes easily. Serve with rice or a vegetable salad
if you would like.

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