Sprayed with a little olive oil and seasoned with salt and pepper, salmon takes on a buttery texture when roasted 15 minutes in a 350-degree oven.
The fish is served with an herb sauce that takes only minutes in a food processor. The recipe calls for wild salmon, which is generally lower in fat than farmed.
Complete the meal with braised asparagus: Trim 3/4 pound asparagus and place it in a single layer in a nonstick skillet with 1 cup water and 1 teaspoon olive oil. Bring to a simmer over medium-high heat and cover with lid. Lower heat to medium-low and cook 10 minutes, checking the water level after 5 minutes, and adding more if the pan is dry. Season to taste with salt and pepper.