Creole Salmon with Roasted Asparagus and Peppers

Healthy Eats!

We have a big problem at my house! I love Salmon, Big Goo doesn't, and Baby Girl is allergic. So, what does that mean for my love of Salmon? 

It means, I am cooking it anyway. Big Goo can eat leftover Easy Slow Cooker Red Beans, and Baby Girl as I discussed when I created my Gouda Veggie Melt, has gone "vegan."

This is beautiful Wild Alaskan Sockeye Salmon. It's on the expensive side, but I promise you want be sorry after you taste it.

I love roasted vegetables and I decided to cook Asparagus spears and my favorite baby bell peppers.  This is just so simple, creole seasoning, black pepper and a little olive oil, that's it!

The key to this salmon dish is DON'T FLIP IT, or MOVE IT!

I was one of those people who flipped my fish so much, it was a crumbled mess when I finished with it. Not anymore, I figured out the key, leave the fish alone and it want mess with you. 

It's ready people, let's flip it and eat it! Don't forget to eat the skin, it's delicious.

Creole Salmon with Roasted Asparagus and Peppers

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

4 salmon fillets
2 tablespoon butter, unsalted
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
2 teaspoon dried thyme
extra virgin olive oil
1 lb. asparagus spears, tough ends removed
1/2 lb. baby peppers

Directions:

Preheat oven to 375 degrees

Rinse salmon and pat dry. In a medium platter place salmon and coat each piece with about 1 teaspoon of  olive oil on each side of salmon, rub in gently. Mix seasoning blend  and sprinkle over each piece of salmon, coating both sides. Massage seasonings gently into salmon and set aside. 

In a oven proof pan add washed asparagus spears and baby peppers, coat in about 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of Creole seasoning and 1/2 teaspoon of black pepper. Mix well. Place tray into oven and roast about 15 minutes.

To roast salmon, in a large oven proof skillet, add butter and about 3 tablespoon of olive oil and heat over medium high heat. Place salmon fillets into pan skin side down and with a spatula, press the fillets down to make sure skin contacts well with pan.  

DO NOT MOVE OR FLIP SALMON.

After 5 minutes baste the top of salmon with butter oil mixture from pan and place in the oven and bake for 6-8 minutes at 375 degrees. Remove from oven and serve with roasted vegetables.