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?