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Salmon with dill cream and asparagus

Salmon with dill cream and asparagus

Ingredients
o 2 tbsp olive oil, divided
o 1 salmon fillets (about 4oz each)
o ½ lb asparagus stalks
o 1 tbsp capers, drained
o 2 tbsp pine nuts
o ½ cup chopped parsley
o 1 cup full-fat sour cream
o 1 tbsp dill, chopped
o 2 tbsp lemon juice

Servings - 1 person | Prep Time - 20 minutes | Total Time - 30 minutes

Nutrition per serving

517 calories, 36 g fat (12 g saturated), 11 g carbs, 3 g fiber, 41 g protein

Preparation

Cook I just want to let you know that even though most of people will add oil, I consider that salmon has enough on its own that I usually just don't add unless I see it's absolutely necessary. Therefore I add the salmon in a large pan medium heated and season with salt and pepper. Cook until opaque, 5 to 6 minutes per side. Remove from heat, cover, and set aside. In another large pan over medium heat, boil about ½ inch water. Add asparagus and cook until fork-tender. Remove from heat and set aside.

Mix In a bowl, combine remaining 1 tbsp olive oil, capers, pine nuts, and parsley. Gently toss with asparagus. Set aside. In another bowl, stir together sour cream, dill, lemon juice, and salt and pepper.

Serve Plate salmon and asparagus. Top with a dollop of dill cream.

April Small Goals

April Small Goals

Paris is always a good idea…or NOT!

Paris is always a good idea…or NOT!