Today, I want to share with you how I prepare one of my favorite simple meals—salmon with roasted asparagus. It’s quick, flavorful, and nourishing, and I’ll walk you through each step so you can recreate it at home.
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Asparagus
I always start with the asparagus. The first thing I do is trim off the tough, woody ends at the bottom because they can be unpleasant to chew. My son doesn’t care for asparagus, so this part is usually just for me. After giving them a good rinse, I spread the spears on a baking tray, drizzle a little olive oil, and roll them around so every piece gets coated.
For seasoning, I keep it simple but flavorful. I sprinkle onion powder and salt, then layer on a special blend—Yaya’s Catering Seasoning from Buffalo, New York, which I had shipped to me. I also add Danny Lou’s Seasoning, a smoky mix that’s become one of my favorites. It has smoked paprika, smoked garlic powder, onion powder, and other spices that give the asparagus such a deep flavor. I’m already finishing my second bottle!
The asparagus goes into the oven at about 400°F for 15 minutes. Be careful not to roast them longer than 20 minutes, or they’ll lose their crisp texture.
Salmon
Now, let’s talk about the salmon. This piece cost me around $20, and while some people enjoy eating the skin, I personally remove it. After washing the salmon, I cut it into bite-sized pieces to make cooking and eating easier.
For the seasoning, I use Accent Flavor Enhancer—yes, it contains MSG, and I know not everyone is a fan, but it works for me. Then I add garlic powder, onion powder, and iodized salt for that extra balance of flavor and nutrients. To give it a spicy kick, I sprinkle Nanami Togarashi, a Japanese chili powder I bought on Amazon. Don’t let the tiny bottle fool you—it’s fiery!
When cooking, I heat olive oil in a pan and start the salmon on low heat, gradually increasing to medium. This way, the inside cooks evenly while the outside develops a light, crispy sear. The key is flipping the pieces carefully so they cook through without drying out.
Final Thoughts
I’ll be honest—I don’t cook for presentation. My focus is on flavor and comfort. Even though I often prepare a large amount, I never eat it all at once. I save the leftovers and enjoy them over the next few days, which makes mealtime so much easier.
That’s how I make salmon and asparagus—simple, flavorful, and straight from my kitchen.
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