Parsley Salmon and Asparagus

I love salmon. Love, love, love. When I was young and I hated eating any fish, salmon was the exception to the rule. I secretly adored it. Now, it no longer is a secret. The only problem with salmon is, it is heavy. Salmon is a very fatty fish and has to be cooked in smaller quantities, or else you will be really full and feel it sitting in your stomach.

It is because of this heaviness that you also have to give some thought on what you are serving it with. In my opinion, a light veggie mix that complements the fish, without overpowering it is best. My choice is asparagus and watercress salad, however you have a large choice of greens.

What i would try to avoid is legumes which may be excellent coupled with white fish, such as zucchini, but too much with the pink salmon.

There are many ways to season and cook the fish, put today I used parsley, lime and shallots.

Parsley has a strong aroma and flavor, but lime and shallots with some EVOO allow the parsley to blossom in your palate.

Ingredients
1/2 pound salmon fillet, skinned
1/2 cup parsley chopped
1 teaspoon sea salt
1/2 shallot diced
1 tablespoon extra virgin olive oil
2 tablespoons water
1 lime juice
1 lime's zest
8-10 asparagus stalks




1. In a pan add all the ingredients except the salmon and asparagus and simmer for a minute

2. Place the salmon in the hot pan and let it cook on each side for 2-3 minutes