Salmon, Asparagus and Baked Tomatoes

I try to put fish on the menu at least once a week. It's difficult because really good fish isn't available at my local market. I always try to buy fish from a high end market like Central Market,Whole Foods or Market Street. The difference is recognizable in the flavor, odor and appearance of the fish.

I really love the Trout and Salmon Rub from Colorado Spice but I forgot to pick some up when I went to Central Market the other day. Instead, I picked up some fresh dill and used some of the lemons from my basket. And always handy when I make fish, is my trusty fish thermometer. LOVE it!

Salmon With Lemon and Dill

Ingredients:
8 oz salmon fillet, skin on
1 tsp olive oil
2-3 sprigs of dill, rinsed clean
1-2 small lemons, sliced in rings
parchment paper (or foil) 


Instructions:

• Preheat oven to 400 degrees (never skip the preheat!) and line a baking pan with parchment paper or foil.
• Rinse salmon under cold water, pat dry with a paper towel and place skin side down in pan.
• Arrange dill evenly over fillet and top with sliced lemon.
• Bake 16-20 minutes, or until fish is opaque throughout. Try your fish thermometer at about 15 minutes.
• Use a spatula to separate fish from skin. This should be pretty simple as the skin will stick to the parchment or foil and the spatula will just slide right between the skin and fish.

Here's how mine turned out:

Serves 2. Weight Watchers Points = 5/ea

Asparagus is my favorite side when serving fish, and I have a really yummy and simple recipe.


Parmesan Asparagus

Ingredients:
1 bunch of asparagus
1 tablespoon olive oil
1/4 cup parmesan cheese, grated

Instructions:

• Fill a medium pot with water, 2/3 full. Bring to boil.
• Chop stems off asparagus, leaving only green. Add to pot and boil 3 minutes. Drain.
• Heat olive oil in a medium saute pan, at medium/low heat. 
• Add asparagus to heated oil and toss in parmesan cheese. Toss in pan until heated through.
  

Delicious:

 Serves 2-4. Weight Watchers Points = 4/ea for 2 servings or 2/ea for 4 servings

Some yummy baked tomatoes go really well with these two. They're quick, easy and delish!


Baked Tomatoes

Ingredients:
2 medium/large tomatoes* (preferably the kind that come on the vine)
parchment paper (or foil)
optional: salt, course pepper, parmesan cheese

*never store your tomatoes in the refrigerator - the cold will ruin their flavor.

Instructions:

• Preheat oven to *400 degrees (always preheat!) and line a baking pan with parchment paper or foil.
• Rinse tomatoes in cold water, shake the water off. Using a sharp knife, cut the top 1/4 off (stem side).
• Use your knife to slice down into the flesh of of the tomato, in a cross shape. Don't cut into the skin; you just want to open up the inner flesh a bit.
• Optional: Sprinkle tomatoes with salt, pepper and a little parmesan cheese.
• Place tomatoes in baking pan and place in preheated oven for 10-15 minutes. 

* I just put the tomatoes in with my fish on the rack below, which probably accounts for the long cook time of my fish. 

I did mine with salt, seasoned pepper and a little parm:

 Serves 2. Weight Watchers Points = 1/ea with parm, 0/ea without parm.
 

Everything looks really nice together, although I'm in desperate need of some new dishes. I shared this plate with my little, who loved every bite! 

Total Weight Watchers Points = 10