Lemon Parmesan salmon and asparagus: an easy, delicious meal

I have a few simple rules when it comes to cooking something I’m not totally comfortable with:

1. Don’t panic.

2. Call Mom to confirm every step of the recipe. And then call again to triple check.

3. If it’s not good, know that there’s cereal in the pantry.

All of the above rules always apply when I cook fish, especially salmon. Simply put, salmon seriously intimidates me. For one, I always felt like I never could tell when it was done (how pink should it be if it’s already a pink fish???), and I was never sure how best to prepare it.

Until now.

When it comes to salmon, I am the person who will stand in line at the fish counter at the store, eyeing all the filets greedily. I am also that person who will bring it to work for lunch and get dirty looks from colleagues when I microwave it (sorry, not sorry).

Keeping it simple, I’ve found, is key with any fish recipe. Salmon already has a delicate flavor, so why overdo it? This recipe is light but filling, and full of citrusy flavor. When I eat it, I feel like I’m lounging in a ritzy spa instead of being isolated on my couch watching “Lord of the Rings” for the 39th time (not that the latter is a bad thing — anything goes in isolation).

Salty, freshly grated Parmesan cheese (anything but the “stuff” in the green can), bright lemon juice and fresh, in-season asparagus make this meal a true delight. Bake everything on one sheet pan lined with foil for easy prep and cleanup. You won’t regret it.

And don’t worry, I promise you there will be no panic, no calling Mom, and no cereal involved.

Lemon Parmesan Salmon and Asparagus

1 pound salmon, divided into four four-ounce pieces

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

1 bunch of fresh asparagus

1 and ¼ cup of grated Parmesan Cheese

Directions:

Heat oven to 375 degrees. Cut salmon filets into four, equal pieces. If you’re ordering your fish from the seafood counter, you can ask them for a center cut so the pieces will be even or have them cut it for you for a nice shortcut.

Place salmon filets on a foil-lined baking sheet. Drizzle salmon with olive oil and lemon juice and season with salt and pepper. Top each fillet with about ¼ cup of grated Parmesan cheese. Cut off the woody ends of the asparagus. On the same baking sheet (or a second foil-lined baking sheet if you run out of room), spread the asparagus out evenly, trying not to let them touch each other. Drizzle with olive oil, lemon juice, salt and pepper, and top with the extra Parmesan. Bake the salmon for 15 minutes, checking at about the 12-minute mark. Take the salmon out, and while it cools, continue to roast the asparagus for another 10 minutes longer, depending on your oven.

Yield: Four servings.