What I Cooked: March 13, 2017 Salmon Spring Fling

The freeze is coming, but until it does there's still time to enjoy spring.  Tonight we enjoyed salmon roasted in butter with caper mayonnaise, herb and mushroom couscous, and roasted asparagus.

Credit Mark Bittman, formerly of the NY Times for this recipe.  Half a stick seems like a lot of butter, but it's really not bad when spread over an entire fillet that feeds four.  And it couldn't be easier: salmon, herbs and lemon that cooks in less than 10 minutes.   Be sure to spoon the leftover butter sauce over the fish before serving and give it a healthy squeeze of lemon too.

The caper mayo is easy too.  Just a half cup of mayo, the juice of a lemon, a dollop of dijon and a quarter cup of capers.  Add salt and pepper to taste.  You can whip this up earlier in the day and refrigerate until ready to serve.

For the asparagus, no recipe needed.  Just throw asparagus spears on a baking sheet and drizzle with olive oil.  I added some leftover yellow bell pepper for color and flavor. Sprinkle with salt and pepper and bake in a 400 degree oven for 10-15 minutes depending on thickness and desired crispness.