Let’s be honest, Mondays are tough. It used to be my yoga night, where I could re-center and ease into the work week, but once we became old fogies and moved to the Upper West Side, getting home at 9:45 on the first day of the week was just too tough. And even sadder was my dinner options. So exercise/zen dilemmas aside, I now like to refocus my night to a savory and healthy meal; crispy salmon with spinach, and roasted asparagus.
The dish couldn’t be easier. First, I roast asparagus at 425 degrees with olive oil, maldon salt, and pepper. While the asparagus is roasting, I heat oil in my iron skillet, generously salt (maldon, again) and pepper the salmon. Once the oil is almost smoking, I sear the fish skin side down for about 4 minutes and then flip for another 4 minutes (or until medium rare). Once the fish is cooked to my liking, I remove it from the pan and add the spinach until is crisps up, which usually takes about 3 minutes. At this point, the asparagus is done and I plate. You can always add a smear of mustard over everything. This dish is great with a baguette as well, but what dish isn’t?