For Tuesday night's meal, I decided to make something a little on the lighter side since we have been getting some record high temperatures here in VA. I have posted the way that I make my salmon before on the blog, but for those of you that may be new to this site, I have listed the instructions below. You can use any type of fish that you like, but I am pretty partial to the taste of salmon. Enjoy!
Ingredients Needed:
Salmon (or any type of fish you like)
Extra Virgin Olive Oil
Lemon Pepper seasoning
Seafood seasoning
Panko bread crumbs
1 bunch of asparagus, cooked, dried off, and cut in chunks
2 Roma tomatoes, chopped in chunks
1 red onion, chopped in chunks
1 English cucumber, peeled and chopped in chunks
1/4 cup of Kalamata olives (I buy the kind that are already sliced in half)
1 tablespoon of capers
2 tablespoons of red wine vinegar
3 thick slices of crusty bread sliced in chunks (I use Country bread)
Directions for Salmon:
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Lay salmon on baking sheet and drizzle with extra virgin olive oil
Sprinkle on Lemon Pepper seasoning, seafood seasoning, and top with bread crumbs
*Bread crumbs on fish give it amazing texture with a neutral flavor
Directions for Asparagus Panzanella:
In a small bowl, combine red wine vinegar, olive oil (2 tablespoons), salt and pepper. In a large bowl, combine cooked asparagus, tomatoes, onion, cucumber, olives, and capers. Toss with olive oil mixture. Once combined, add sliced bread and toss again to allow bread to soak up the juices. I allow this to sit in the refrigerator about 15-20 minutes prior to serving to allow all of the flavors to marry.
Enjoy!
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