Whats For Dinner: Creamy Salmon & Asparagus

I've never been very picky when it comes to food but here's always 2 things I won't touch: Fish and Brussel sprouts. I'll never be convinced to try Brussel sprouts but I'm always open to finding new ways to make salmon so its edible. No matter what I've tried before, the salmon has always just been tolerable. With that being said, I make this ALL the time and actually enjoy eating it. I'm sure there are adjustments that could be made to make it healthier, but I won't even try in with this. If you can't handle dairy, this recipe isn't for you.

What you'll need:

• Asparagus

• Salmon

• Butter

• Olive Oil

• 1/2 white Onion

• Minced garlic

• Spinach

• Grape tomatoes

• Jar of Sun dried tomatoes

• Heavy Whipping cream

• Shredded parmesan cheese

1. Season your salmon, I used Slap ya Mamma, garlic powder & Onion powder

2. Chop up your onion, and cut your tomatoes in half. Chop up about half of your sun dried tomatoes.

3. Over medium heat, put some olive oil and about 2 tbsp of butter in the pan and let the butter melt.

4. Once the butter is melted, cook your salmon.

5. Once salmon is fully cooked, remove and set aside.

6. Add more butter to the pan with your onions and minced garlic. Sauté until fully caramelized.

7. Add in about 1 cup of heavy whipping cream. This is where you really can just eyeball how much sauce you will need to how much salmon you've cooked.

8. Season the cream while it cooks, I used the same seasoning I used on the Salmon.

9. Add in some dried parsley, a tbsp of butter and all of your tomatoes. Adding in a little of the oil the sun dried tomatoes come in adds a little extra taste.

10. Add in a handful of spinach and about a 1/2 cup shredded parmesan cheese. Mix well and cook until spinach has wilted and sauce has thickened up.

11. Add spinach back into the pan and remove from heat.

12. For your asparagus you can cook it two ways. I usually snap the ends, toss in olive oil, minced garlic, garlic salt and pepper. If I'm in a hurry I will toss the into the air fryer at 400 degrees for about 10 minutes, pulling them out before they get too limp because we like them kind of crisp. Or, you can sauté them in butter on the stove top. Whatever you do, pay attention to your burning point for the oil you use. 400 degrees and below, use olive oil. Over 400 degrees, use avocado oil.

Tips:

If you don't have shredded parmesan cheese, you can use cream cheese. If you do, I like to add a little extra garlic seasoning and some Italian seasoning to taste.

We prefer to serve this with white rice, but it surprisingly goes very well with mashed potatoes as well.