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Wednesday, October 26

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed

2 cloves

Ginger, peeled, finely chopped

¾-inch piece

Coconut milk,

14 ounces

Sugar, coconut

1 tablespoon

Thai 7 Spice seasoning

1 ½ teaspoon

Fish sauce

2 tablespoons

Lime juice, freshly squeezed

1 tablespoon

Shallots, finely chopped

3 large

Cilantro, finely chopped

2 tablespoons

Salmon fillets, skin on 

20 ounces

Asparagus, cut into ¾-inch piece 

9 ounces

Rice, basmati, cooked

  1. Preheat your oven to 400°F. 
  2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
  3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
  4. Cover with foil, and bake for 35 minutes; serve with rice. 
Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.