I’ve once tasted this dish at a local restaurant a couple of years ago. Since it was awhile back, I wasn’t sure if I remembered all of the ingredients correctly, but I decided to go ahead and prepare it anyways. My theory is that if it is made with love, it will taste DELISH either way!

Also, I should mention that I usually eye ball ingredient proportions when I cook, but I will have to become better at actually measuring exact qty’s in order to share it on the blog.

So here goes the recipe for this fast, easy and oh-so-yummy meal:

Serving: 4
Method: Baked (or Grilled)
Time: Prep time: 20 min. + marinating, bake: 15 min. Pasta: 8-10 min.

Ingredients:

Salmon:
4 salmon fillets
3 cloves of garlic, pressed
½ cup lemon juice
½ cup extra virgin olive oil
1 tsp dill weed
Salt & pepper to taste

Tartar Sauce:
2-3 tbsp mayonnaise
2 tsp dill weed
½ cup lemon juice
2 tbsp capers
Salt & pepper to taste
Asparagus:
1 bunch fresh asparagus spears, bottoms trimmed
4 slices of lemon
1 clove garlic, minced
Salt & pepper to taste

Pasta:
1 package of Rigatoni pasta (or whichever you prefer)
2 cans of tomato sauce
2 tbsp extra virgin olive oil
Salt & pepper to taste

Directions:
In a small bowl combine lemon juice, pressed garlic, extra virgin olive oil, dill weed, salt & pepper. Pour into a large, resealable bag and add salmon fillets. Seal bag and turn to coat. Refrigerate for 10-15 minutes to seal in the flavours. Meanwhile, bring salted water to a boil in a large pot and add pasta. Cook until al-dente. Drain and return back to the pot; add extra virgin olive oil and toss with your choice of a tomato sauce.

In a separate bowl combine all of the tartar sauce ingredients and mix well. Place in the fridge until serving. I normally love all things salty, but I don’t add any salt or pepper to this sauce, since the capers compensate for all the needed salt.

Preheat the oven at 350 degrees F (175 degrees C). Coat the baking sheet with cooking spray. Drain and discard marinade. Place the fillets on the baking sheet and put in the oven for 15 min. or until salmon flakes easily with a fork.

In a separate pot coat the asparagus with water, add salt, minced garlic and lemon slices. I like when the asparagus is really crunchy, so I only boil it for 3-4 min.

Now that it is all cooked, you’re ready to plate and serve. Just don’t forget to coat the salmon with the tartar sauce!

Bon Appétit!