This recipe will yield a flaky and juicy salmon with a delicious herb “crust”, a savory seasoned rice, and tender and flavorful asparagus stalks.
1 clove of garlic
2 sprigs of rosemary
2 (8oz) Salmon Filets
Black pepper and salt
Chicken Base or “better than boullion”
1 bundle of asparagus
1-2 cups of rice
Lemon if desired
Salmon- Pre heat oven to 425. Peel garlic and press it or finely mince. Take the rosemary leaves off of the stem and chop finely or grind with a spice grinder. Mix garlic and rosemary together. Place the salmon filets on a greased sheet pan, drizzle with olive oil. Top the filets with the rosemary and garlic mixture. Season with salt and pepper to taste. Place in the oven for 20 minutes. Add a squeeze of lemon if desired to each filet.
Rice- put 2 cups of white rice and 4 cups of water into a saucepan. Add a tablespoon or more of the chicken base to the water and whisk thoroughly. Sprinkle a few shakes of the adobo seasoning into the mix. Bring to a boil and then place lid on saucepan, reduce heat to low until all liquid is absorbed.
Asparagus- Wash the stalks, and then cut the bottom ¼ of the stalk off. Place on sheetpan and drizzle with olive oil. Season with salt and pepper. **I highly recommend course ground salt and pepper for asparagus. Bake at 425 for 10 minutes or until tender- different sized stalks will require different cooking times. Circumference in asparagus can vary greatly.