Lunchbox: Citrus-Roasted Salmon and Asparagus

The last time at TJ's, I picked up some gorgeous looking sockeye salmon fillets, which have a beautiful color and flavor but are not as prohibitively expensive as the Copper River ones coming up. I dusted off a Martha cookbook I'd asked for for Christmas - somehow the winter recips didn't get me going, but there's some lovely spring entrees hidden in there. This one is a gem, and supersimple to do.

I made this twice during the week - I don't like to keep cooked fish around for very long in the fridge, and it really doesn't take long to put together. The first time (above) I put the asparagus under the fruit. It turned out well, but was slightly overcooked. Second time I roasted the asparagus on top of the fruit while waiting for the salmon to come to room temperature, and this worked much better - you already have to wait around with that time, and the asparagus can be cooked to your liking. If you're like me and planning to reheat it for lunches, undercook it a bit so it won't get destroyed by the microwave. And don't be shy with the white pepper; its kick really put this dish over the top.

CITRUS-ROASTED SALMON AND ASPARAGUS
adapted from Martha Stewart Living Annual Recipes 2005

for two lunch portions:
1 6-7 oz fillet of salmon, boned
1 large navel orange
1 lemon
few drops lime juice or 1 lime
1/2 tsp salt
1/2 tsp sugar
1/4-1/2 tsp white pepper
heaping 1/2 tsp coriander seed
extra virgin olive oil
16-20 asparagus spears
salt and pepper

Pat salmon dry with paper towels and place skin side down in a nonreactive dish large enough for it to lay flat.
In a small bowl, finely grate the zest of the orange and lemon (and lime if using - I forgot, so I just used the juice). Stir in the salt, sugar and pepper. Crush the coriander seed with a meat mallet and add to the bowl. Stir together, along with about four drops of lime juice if using.
Rub spice blend all over salmon flesh. Cover with plastic wrap and let refrigerate for 2 hours.
Preheat oven to 400 F. Wipe spice blend from salmon with paper towels. Let stand at room temperature 20 minutes.
Meanwhile, line a small baking pan with foil or spray with nonstick cook spray. Slice the orange and lemon into about 1/4 inch thick slices and lay in the bottom of the pan. Arrange the asparagus spears over the fruit. Drizzle with olive oil and season with salt and pepper, turn to coat. Roast the asparagus at 400 F about 7-8 minutes or until done to your liking.
Remove the asparagus from atop the fruit slices and set aside. Rub the salmon with some olive oil and transfer to the pan on top of the orange and lemon. If the fillet is not of an even thickness, curl thinner sections under (note the left side above). Roast until cooked through, 15-17 minutes.
Divide the salmon and asparagus into two portions; leftovers reheat for about a minute and forty-five in a high microwave.