I recently tried out this lovely all-in-one-Le Creuset Roast Salmon recipe from BBC Good Food. No slaving over a stove is required. I was able to make each addition, set the oven timer and go back to my reading. You should definitely give it a try while there's still asparagus. The only change I made was to add the basil when I added the cherry tomatoes and I seasoned everything really well with salt and pepper. Oh, and I totally forgot to add the balsamic vinegar, but it still turned out really well. Have yourself a glass of a cool and crisp white wine while you're at it.
Also, I'm going to nag you to be sure to use a wild-caught salmon. The kind from Alaska are a "Best Choice" according to the Monterey Bay Aquarium Seafood Watch, which helps consumers choose sustainable fish. While some farmed salmon gets a "best choice" from the aquarium, I prefer mine wild caught. The flavor is richer and the fish have been eating what fish are supposed to eat, not fish-food pellets that contain (most likely genetically modified) soy. Wild-caught salmon is worth the extra expense and it's easy enough to find. We buy ours frozen at our local supermarket. I just check the Seafood Watch app to make sure it's on the "Best Choice" list.
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