I apologize for the lack of post last week; I was out and didn't have a "ready to go" recipe. This week will be a healthy, fresh, good-for-warm-weather recipe.
-3 cloves garlic
-1/2 large red onion
-10 cherry tomatoes
-1 lb. salmon
-1 bundle asparagus (bundle?)
-1 to 2 tsp. butter or olive oil
Before you start, toss the tomatoes in the freezer for a little while to make them easier to cut (and to keep them from falling apart). Preheat oven to 350°. Chop up the garlic, onion, mango, peach, cilantro, and tomatoes as small as possible and combine in a bowl, and mix well. Set aside.
Rub a little olive oil on the salmon and salt and pepper. Sprinkle rosemary sparingly on top and put in oven for 20 minutes.
Cut the asparagus in half, and melt butter (or heat olive oil) in a large pan. Cook in pan to desired consistency, while adding salt, pepper, and lemon juice.
Remove the salmon from the oven, and add the salsa mixture. Top with lemon juice and place back in oven for 5 to 10 minutes.
Shred parmesan cheese and top over asparagus while hot.
Remove salmon from oven and serve warm.