Roasted Salmon, Spring Outfits & Skin Care 🌸THE MIX: Episode 1 | HONEYSUCKLE

sockeye salmon

🥗Healthier: trout

💰Cheaper: cod

Trout is lower in calories, while cod is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

fresh dill

🥗Healthier: fresh parsley

💰Cheaper: dried dill

Parsley is a versatile herb, while dried dill is less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often cheaper.

Start by preparing the roasted cherry tomatoes. In a bowl, add 2 cloves of thinly sliced garlic, 1/4 teaspoon of dried thyme, 2 teaspoons of balsamic vinegar, and 2 tablespoons of olive oil. Season with salt and pepper to taste.

Whisk the mixture to create a light herby vinaigrette.

Add 1 pint of cherry tomatoes to the bowl and gently mix to coat them with the vinaigrette.

Pour the cherry tomatoes onto a baking sheet lined with parchment paper, spreading them out evenly to avoid steaming.

Preheat the oven to 450°F and roast the cherry tomatoes for 10 minutes.

While the tomatoes are roasting, prepare the asparagus. Snap off the tough ends of the asparagus by bending them until they break.

Rinse and dry the asparagus, then place it on another baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper, and mix to coat.

Remove the cherry tomatoes from the oven after 10 minutes. They should be blistered and some may be popping.

Place a 1-pound salmon fillet in the center of the baking sheet with the tomatoes. Season the salmon with kosher salt and black pepper, using about half a teaspoon of salt.

Return the baking sheet with the salmon and cherry tomatoes to the oven on the top rack, placing the asparagus on the bottom rack. Roast for an additional 10 to 15 minutes until the salmon is cooked through.

Once cooked, transfer the salmon to a platter and spoon the roasted cherry tomatoes and their juices over the top.

Sprinkle julienned basil leaves on top of the salmon for freshness and drizzle with a little olive oil.

Transfer the roasted asparagus to a platter, add a handful of arugula in the middle, drizzle with olive oil, and shave parmesan cheese on top.

Serve the asparagus with a wedge of lemon for added tang.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens